Baked Beet Root With Yogurt Walnut Dressing5 Reviews
“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.” - by Yogini
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 277 cal
- 19.4 g
- 20.3 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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."
"Excellent! Very easy to make, and a great contrast of flavors between the cilantro and the toasted walnuts. Yum!..." See more"
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