Baked Beet Root With Yogurt Walnut Dressing Recipe

Ingredients
<br>- 3/4 cup walnuts
<br>- 5 medium beets, thoroughly washed
<br>- 1 tablespoon butter
<br>- 2 cups plain yogurt
<br>- 1 minced hot green chile peppers
<br>- 2 tablespoons chopped fresh cilantro
<br>- salt to taste
<br>- 3 tablespoons chopped fresh cilantro
<br>- 1 red chili pepper, minced
<br><p></p>Directions
<br>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.
<br>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.
<br>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.
<br>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.
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Ingredients
- 3/4 cup walnuts
- 5 medium 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

Directions
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.

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