Roasted Beet And Walnut Dressing Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Another roasted beet preparation that graces the table each spring. Delicious with grilled lamb chops lamb, good companion to other grilled meats, too. Round out the meal with a saffron couscous and you are set for a colorful yummy dinner. Ingredients:
6-8 fresh beets, scrubbed and trimmed. |
aluminum foil |
2/3 cup of toasted walnuts |
2 cloves of garlic minced |
1/4 cup of olive oil (splurge and add a tablespoon of walnut oil,too) |
3 tablespoons of lemon juice, fresh |
1/2 cup of yogurt |
1/4 teaspoon of chile pepper (ancho) |
1/4 teaspoon of smoky paprika |
several grinds of black pepper |
pinch of coarse sea salt |
Directions:
1. Preheat oven to 400 degrees.
2. Double wrap the peeled trimmed beets in foil, rubbed with tiny bit of olive oil.
3. Bake for 50 minutes, until tender.
4. Chop in fairly large chunks.
5. Meanwhile, process the walnuts, garlic, oil, lemon juice and yogurt until smooth.
6. Add the seasonings.
7. Taste and adjust for salt tolerence.
8. Dress beets with scant amount of dressing.
9. Good at room temp, or chilled.
10. Serve extra dressing on side.
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