Baked Beet Root With Yogurt Walnut Dressing

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.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 277 calories; protein 9.3g; carbohydrates 20.3g; fat 19.4g; cholesterol 23.6mg; sodium 160.6mg.

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One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .