Baked Beet Root With Yogurt Walnut Dressing

Directions

1. 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.
2. 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.
3. 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.
4. 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.

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Reviews (5)

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8

Ventress

Oct. 7, 2005

"This recipe may seem like a strange mix, but my boyfriend called me a 'genius' when I served this as a side. I made the yogurt myself in my new yogurt-maker (hence the experimentation with strange yog..." See moreurt uses) and cooked the foil-wrapped beets in a slow-cooker on low overnight. The outcome was fun, interesting, and packed with flavor."

4

REENYBEENY

May. 7, 2004

"Excellent! Very easy to make, and a great contrast of flavors between the cilantro and the toasted walnuts. Yum!..." See more"

3

COOKI4

Jun. 2, 2003

"It was delicous! I enjoyed it so much! I recommened anyone try it!..." See more"