Baked beetroot salad, with yogurt and nuts. If you don't fancy the turnips and their flavor between sweet and earthy desist from reading the recipe now. If you like, and appreciated the contrast between sweet and acid, the creamy and crunchy, and you want to try something new that has a negligible amount of calories, so this dish is for you. The recipe is not my, is taken from the book Vegetarian gourmand of Hugh Fearnley-Whittingstall, and I liked immediately, both the ingredients for both the magnificent color, lavish and so unusual. I'm used’ extremely easy to prepare and you can serve it as a vegetarian appetizer, or as a side dish with a grilled fillet or fish boiled meat. I'm used’ a fresh and tasty salad, Let me know.
Ingredients for 4 people:
- 6 fresh red beets
- 4 cloves of garlic
- 3 bay leaves
- salt and pepper
- extra virgin olive oil as required
- 70 grams of shelled walnuts, lightly toasted
- 30 grams of pumpkin seeds, lightly toasted
- 170 grams of thick Greek yogurt
- the juice of half a lemon
- chives or green parts of a fresh onion
Preheat oven to 200 degrees static. Wash the beets and Peel, then cut them in half and then into quarters (and then again into quarters if they were too large). Put the beets in a baking dish with the garlic and bay leaf, then season with salt, pepper and extra virgin olive oil. Cover with aluminum foil and bake for about 1 hour or until the beets will not be tender, then put it in a bowl and season it with extra virgin olive oil, lemon juice, some’ salt and half the chives or green onion chopped parts.
Emulsify the yogurt until it is soft, and add half of the chopped walnuts and pumpkin seeds, then drizzle with yogurt cream beets, without stirring too to keep the effect is pinkish-white’ absorbance. Decorate with garlic (yummy food to eat), the remaining walnuts and roasted pumpkin seeds and a little’ spring onions, chopped. Bon appétit!