Salad of beetroot baked with yogurt

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.

SALAD OF RAPE RED ROASTED WITH WALNUTS AND YOGURT

Portions: 4 Preparation: 10 minutes cooking: 1 hour 1 hour

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

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

Procedure

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 beet in a baking sheet with poached garlic and bay leaf, then season with salt, pepper and extra virgin olive oil.

Cover with aluminum foil and bake for about an hour or until the beet is tender, then put it in a bowl and season it with extra virgin olive oil, lemon juice, a little salt and half of the chives or the green parts of the onion chopped.

Emulsify the yogurt until it is soft, and add half of the chopped walnuts and pumpkin seeds, then drizzle with yogurt cream beets, without mixing too much to maintain the 'pinkish-white' effect of the dressing.

Decorate with poached garlic (yummy food to eat), the remaining kernels of nuts and roasted pumpkin seeds and a little chopped spring onion. Bon appétit!