Beetroot with spicy yoghurt walnut dressing

    2 hours 5 min

    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.

    7 people made this

    Serves: 4 

    • 75g walnuts
    • 5 medium beetroots, thoroughly washed
    • 1 tablespoon butter
    • 450g natural yoghurt
    • 1 hot green chilli, minced
    • 2 tablespoons chopped fresh coriander
    • salt to taste
    • 3 tablespoons chopped fresh coriander
    • 1 red chilli, minced

    Prep:15min  ›  Cook:1hr20min  ›  Extra time:30min chilling  ›  Ready in:2hr5min 

    1. Spread walnuts in a single layer on a baking tray. Roast at 150 C / Gas 2 for 15 to 20 minutes. Chop coarsely.
    2. Butter aluminium foil. Pierce beetroots with a fork, and wrap with foil. Bake at 190 C / Gas 5 for 1 hour, or until tender. Cool.
    3. In a medium bowl, beat yoghurt until smooth. Mix in green chilli, coriander and walnuts. Season to taste with salt. Chill for 30 minutes.
    4. Peel beetroots, and quarter without cutting all the way through. Place in a serving dish, and spread open. Spoon dressing over beetroot, then garnish with coriander and minced red chilli.
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