Roasted Beets Wchiles Ginger Yogurt Indian Spices Recipes

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ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES



Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices image

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 14

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

  • Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
  • While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
  • Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES



ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES image

Categories     Vegetable     Side

Yield 2 - 3 servings

Number Of Ingredients 12

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper to taste
1/2 teaspoon black mustard seeds
12 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon grated fresh ginger1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seed for garnish, optional

Steps:

  • Heat the oven to 375. Peel the beets and cut into 1-inch chunks. Toss with the oil and season the 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more. While the beets roast, prepare the dressing: mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeno, ginger, 1/4 teaspoon salt and lime juice. whisk in the cilantro. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seed. Taste and adjust seasoning if necessary.

ROASTED BEETS W/CHILES, GINGER, YOGURT & INDIAN SPICES



ROASTED BEETS W/CHILES, GINGER, YOGURT & INDIAN SPICES image

Categories     Vegetable

Yield 3 servings

Number Of Ingredients 14

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

  • 1. Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more. 2. While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro. 3. Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

ROASTED BEETS WITH YOGURT, PISTACHIOS AND CORIANDER



Roasted Beets With Yogurt, Pistachios and Coriander image

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

Provided by Aaron Hutcherson

Categories     easy, quick, weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 small beets (about 2 pounds total)
3 tablespoons olive oil
1 teaspoon ground coriander
Kosher salt and black pepper
2 teaspoons whole coriander seeds
2/3 cup plain full-fat Greek yogurt
1 tablespoon balsamic vinegar
1/4 cup roughly chopped roasted pistachios

Steps:

  • Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
  • Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.
  • Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 453 milligrams, Sugar 11 grams

ROASTED BEETS WITH GINGER



Roasted Beets With Ginger image

I have no idea where Mom found this recipe but she sent it to me and asked me to prepare it for Thanksgiving. We enjoyed it immensely, so much so I'm posting it to share.

Provided by justcallmetoni

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs beets (about 6 small to medium beets)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons finely grated ginger
2 tablespoons balsamic vinegar
salt
pepper

Steps:

  • Preheat oven to 375 degrees.
  • Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
  • Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
  • Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
  • Serve and enjoy.

Nutrition Facts : Calories 158.4, Fat 5.5, SaturatedFat 0.8, Sodium 177.6, Carbohydrate 25.4, Fiber 4.8, Sugar 19.4, Protein 4

ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING



Roasted Beets With Dill-and-Chive Yogurt Dressing image

This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy cucumbers and green apple. (Feel free to slice up a jalapeno to spark some heat.)

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h55m

Number Of Ingredients 11

8 medium beets, preferably golden, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup plain whole-milk yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons coarsely chopped fresh dill
2 teaspoons minced chives
1/2 small green apple, such as Granny Smith, cut into very thin matchsticks (3/4 cup)
1 Persian or mini cucumber, very thinly sliced (3/4 cup)
1/2 small jalapeno, seeded if desired, very thinly sliced

Steps:

  • Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into 1/4-inch slices.
  • Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.

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