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

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PORTIONS: 4 PREPARATION TIME: 10 minutes COOKING TIME: 1 hour

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

PROCEEDINGS

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!

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