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Baked Beet Root With Yogurt Walnut Dressing

Baked Beet Root With Yogurt Walnut Dressing

Yogini

Yogini

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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

Ventress
8

Ventress

10/7/2005

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 yogurt uses) and cooked the foil-wrapped beets in a slow-cooker on low overnight. The outcome was fun, interesting, and packed with flavor.

REENYBEENY
4

REENYBEENY

5/7/2004

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

COOKI4
3

COOKI4

6/2/2003

It was delicous! I enjoyed it so much! I recommened anyone try it!

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