Baked Beet Root With Yogurt Walnut Dressing Recipes

BEETS WITH GARLIC-WALNUT SAUCE

Steps:

• Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
• Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
• After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

BAKED BEET ROOT WITH YOGURT WALNUT DRESSING

Steps:

• 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.