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. Among other things, this is a vegetarian recipe and gluten-free. And if you love red beets do not lose SOUP OF RAPE RED AND SOUR CREAM, the tasty GARLIC OIL CHILLI PASTA AND RAPE RED and the fabulous RAPE AND RED RICE gorgonzola, a truly gourmet choice.
The recipe for the salad beetroot baked with yogurt and nuts is not mine, 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. Is’ extremely easy to prepare and you can serve it as a vegetarian entree, or as a side dish of beef tenderloin grilled or boiled fish with grilled meats or salt. Is’ a fresh and tasty salad, Let me know: and do not waste all my OF SALAD RECIPES, read, creative or traditional. If you like, subscribe to my YouTube channel to receive my VIDEO RECIPES step by step, videos on Italian agricultural food production and interviews Italians chef. Have a good day.
6 fresh red beets
4 cloves of garlic
3 bay leaves
salt and pepper, to taste
extra virgin olive oil, to taste
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). Mettere la barbabietola in una teglia con l'aglio in camicia e l'alloro, then season with salt, pepper and extra virgin olive oil.
Coprire con carta d'alluminio e infornare per un'ora circa o finché la barbabietola non sarà tenera, then put it in a bowl and season it with extra virgin olive oil, lemon juice, un po' di sale e la metà dell'erba cipollina o delle parti verdi del cipollotto tritate.
Emulsify the yogurt until it is soft, and add half of the chopped walnuts and pumpkin seeds, then drizzle with yogurt cream beets, senza mescolare troppo per mantenere l'effetto 'bianco-rosato' del condimento.
Decorare con l'aglio in camicia (yummy food to eat), i restanti gherigli di noci e semi di zucca tostati e un po' di cipollotto tritato. Bon appétit!