Baked Beet Root With Yogurt Walnut Dressing Recipe - Allrecipes.com
Baked Beet Root With Yogurt Walnut Dressing Recipe

Baked Beet Root With Yogurt Walnut Dressing

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Oct 07, 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.

 
Most Helpful Critical Review
Aug 19, 2005

I did not care for the sauce.

 

7 Ratings

May 07, 2004

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

 
Jun 02, 2003

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

 
Oct 05, 2009

I am a huge fan of baked beets. So, I served this as a pre-dinner appy-type dish. I served it at room temp. My guests thought it was so wonderful in flavour,pretty to look at and creative. I'm going to make it again for my Thankgiving dinner buffet table. Excellent recipe!

 
Sep 11, 2014

This was delicious.. I used both regular beets and golden beets. I'll make this again.. only change will be using red pepper flakes instead of raw peppers. I didn't care for the raw pepper texture, but I did like the heat

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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