GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL
Provided by David Tanis
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
- Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
- In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
- Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
- Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
- Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams
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Nerob Shokal444
[email protected]This salad is a must-try! It's so flavorful and refreshing.
Robert Beyond
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The dressing was amazing and the beets were not overpowering.
Alfredo
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets in the fridge and they were perfect for this salad.
Shamshad Madam
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
Tania De Almeida
[email protected]I'm allergic to nuts, so I omitted the walnuts from the salad. It was still very good.
akhi
[email protected]I used red beets instead of golden beets and it was still delicious. The red beets gave the salad a beautiful color.
Munna JaaN
[email protected]I added some crumbled feta cheese to my salad and it was delicious! It added a nice salty flavor to the salad.
Janelle Rain
[email protected]I'm not a huge fan of yogurt, but I loved the dressing in this salad. It was so creamy and flavorful.
Murtada Gsmalla
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Subedi Creation
[email protected]I love that this salad is so versatile. I've served it as a side dish, a main course, and even a snack.
Ch Waqar Ch Younas
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Sara . Officiel
[email protected]This salad is so easy to make! I had it on the table in less than 30 minutes.
Tanya Lamb
[email protected]I love the vibrant colors of this salad! The golden beets and beet greens are so beautiful, and they make the salad really eye-catching.
Sojib Multimedia
[email protected]This salad is a great way to use up beet greens, which are often discarded. They're so nutritious and flavorful, and they add a nice crunch to the salad.
Roshan Giri
[email protected]I've never been a big fan of beets, but this salad changed my mind! The golden beets were so sweet and earthy, and they paired perfectly with the slightly bitter beet greens. The yogurt dressing was also amazing - it was tangy and creamy, and it real
Azizullah khan Suleman khail
[email protected]This salad was a delightful surprise! The combination of golden beets, beet greens, yogurt, mint, and dill was so refreshing and flavorful. I loved the crunch of the beets and the greens, and the dressing was the perfect balance of tangy and creamy.