This dish will look superb on your table anytime of year, but is especially good as a cool summertime course. The beetroots are served at room temperature with a chilled yoghurt dressing.
This recipe may seem like a strange mix, but my boyfriend called me a 'genius' when I served this as a side. I made the yogurt myself in my new yogurt-maker (hence the experimentation with strange yogurt uses) and cooked the foil-wrapped beets in a slow-cooker on low overnight. The outcome was fun, interesting, and packed with flavor. - 07 Oct 2005 (Review from Allrecipes US | Canada)
Excellent! Very easy to make, and a great contrast of flavors between the cilantro and the toasted walnuts. Yum! - 07 May 2004 (Review from Allrecipes US | Canada)
It was delicous! I enjoyed it so much! I recommened anyone try it! - 02 Jun 2003 (Review from Allrecipes US | Canada)