Baked Beet Root With Yogurt Walnut Dressing Recipes

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ROASTED BEETS WITH YOGURT



Roasted Beets with Yogurt image

Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1/3 pound baby red beets
1/4 cup plus 1 tablespoon coarse salt
3 tablespoons red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/3 pound baby golden beets
1/3 pound baby candy cane beets
2 cups organic Greek yogurt
1/4 cup aged balsamic vinegar
2 ounces fresh chervil
Sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red-wine vinegar, and 1 tablespoon olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
  • Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 1/2 hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel.
  • Cut beets into halves or quarters and transfer to a large bowl. Drizzle with 1/4 cup olive oil, remaining 2 tablespoons coarse salt, and pepper; toss to combine.
  • Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper. Serve.

BAKED BEET ROOT WITH YOGURT WALNUT DRESSING



Baked Beet Root With Yogurt Walnut Dressing image

This dish will look superb on your table anytime of year, but is especially good as a cool summertime course. The beets are served at room temperature with a chilled yogurt dressing.

Provided by Yogini

Categories     Vegetable Side Dishes

Yield 4

Number Of Ingredients 9

¾ cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced

Steps:

  • Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely.
  • Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.
  • In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes.
  • Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 20.3 g, Cholesterol 23.6 mg, Fat 19.4 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 5.6 g, Sodium 160.6 mg, Sugar 14.3 g

BAKED BEET ROOT WITH YOGURT WALNUT DRESSING



Baked Beet Root With Yogurt Walnut Dressing image

This dish will look superb on your table anytime of year, but is especially good as a cool summertime course. The beets are served at room temperature with a chilled yogurt dressing.

Provided by Yogini

Categories     Vegetable Side Dishes

Yield 4

Number Of Ingredients 9

¾ cup walnuts
5 medium beets, thoroughly washed
1 tablespoon butter
2 cups plain yogurt
1 minced hot green chile peppers
2 tablespoons chopped fresh cilantro
salt to taste
3 tablespoons chopped fresh cilantro
1 red chili pepper, minced

Steps:

  • Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F (150 degrees C) for 15 to 20 minutes. Chop coarsely.
  • Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees F (190 degrees C) for 1 hour, or until tender. Cool.
  • In a medium bowl, beat yogurt until smooth. Mix in green chile pepper, coriander, and walnuts. Season to taste with salt. Chill for 30 minutes.
  • Peel beets, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beets, and garnish with cilantro, and minced red chile peppers.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 20.3 g, Cholesterol 23.6 mg, Fat 19.4 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 5.6 g, Sodium 160.6 mg, Sugar 14.3 g

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