Mixed-beet Salad With Curry Vinaigrette

Name: Mixed-beet Salad With Curry Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams Chiogga beets, washed and dried; 454 grams yellow beets, washed and dried; 2 Tbsps coarse salt; 6 sprigs fresh thyme; 1 Granny Smith apple; 118 milliliters olive oil; 4 servings Freshly ground pepper; 454 grams red beets, washed and dried; 1 Tbsp sugar; 4 servings Curry Vinaigrette; 118 milliliters white-wine vinegar

The recipe Mixed-beet Salad With Curry Vinaigrette is ready in approximately 45 minutes and is definitely a great gluten free and vegan option for lovers of Indian food. This side dish has 433 calories, 6g of protein, and 28g of fat per serving. This recipe serves 4. Head to the store and pick up olive oil, curry vinaigrette, pepper, and a few other things to make it today.

Instructions

Preheat oven to 425 degrees.

Equipment you will use

Oven

Equipment

Oven

Ingredients

Servings:

454grams

Chiogga beets, washed and dried 454grams

yellow beets, washed and dried 2Tbsps

coarse salt 6sprigs

fresh thyme 1

Granny Smith apple 118milliliters

olive oil 4servings

Freshly ground pepper 454grams

red beets, washed and dried 1Tbsp

sugar 4servings

Curry Vinaigrette 118milliliters

white-wine vinegar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Charming Gruner Veltliner. Reviewers quite like it with a 5 out of 5 star rating and a price of about 28 dollars per bottle.