Roasted Beets With Yogurt Pistachios And Coriander Recipes

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

Ingredients

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 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

Ingredients

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 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

Ingredients

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.

ROASTED BEETS WITH MINT-YOGURT SAUCE

Roasted Beets with Mint-Yogurt Sauce image

Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Ingredients

1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup low-fat plain yogurt
1 tablespoon fresh mint leaves, finely chopped
1/8 teaspoon ground cumin
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

Nutrition Facts : Calories 126 g, Fat 4 g, Fiber 4 g, Protein 4 g

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