Thursday, March 5, 2009

Roasted Beet Salad with Cilantro Dressing

  • 3/4 cup walnuts
  • beets, thoroughly washed
  • 1 tablespoon butter
  • 2 cups plain yogurt
  • 1 minced hot green chile peppers
  • 2 tablespoons chopped fresh cilantro
  • salt to taste
  • 3 tablespoons chopped fresh cilantro
  • 1 red chili pepper, minced
    1. Spread walnuts in a single layer on a baking sheet. Roast at 300 degrees F for 15 to 20 minutes. Chop coarsely.
    2. Butter aluminum foil. Pierce beets with a fork, and wrap with foil. Bake at 375 degrees for up to 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 (optional, if large), 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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