Roasted Beet And Poached Apple Salad With Curry Vinaigrette

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1 pound beets (4 medium)

1 cup unsweetened apple juice

1 cup dry white wine

1 tablespoon sugar

Pinch of saffron threads, crumbled


2 Granny Smith apples—peeled, cored and sliced 1/4 inch thick

6 tablespoons vegetable oil

1 teaspoon curry powder

3 tablespoons white balsamic vinegar

1 tablespoon toasted pine nuts

2 tablespoons golden raisins

2 tablespoons flat-leaf parsley

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