Roasted beets are one of my favorite items and I make them often. But in this recipe you can roast them as noted, cook them in the microwave to speed things up or simply purchase them already prepared. The original recipe came from America's Test Kitchen but I've modified it a bit over time and suggest you use it only as a rough guideline. The measurements need not be exact.
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| A complete meal when served with chicken kabobs. |
Today I'm serving this as a main course with a side of chicken kabobs and some good French bread. Smaller portions can also be served as a first course salad, or the entire recipe can be placed on a platter and served family style. I prefer watercress for this dish but arugula is easier to find.
Ingredients (4 Servings)
2 pounds beets
trimmed, peeled, and cut into 3/4-inch pieces
1 teaspoon plus 2 pinches table salt, divided
1 1/4 cups plain Greek yogurt
1/4 cup minced fresh cilantro or 2 tablespoons dried parsley
3 tablespoons extra-virgin olive oil, divided
2 teaspoons grated fresh ginger
2 limes, yielding 1 teaspoon grated lime zest plus 2 tablespoons juice
1 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Fresh ground black pepper
5 cups (about 5 ounces) fresh watercress or baby arugula
1/2 cup shelled nuts, toasted and chopped
1 teaspoon plus 2 pinches table salt, divided
1 1/4 cups plain Greek yogurt
1/4 cup minced fresh cilantro or 2 tablespoons dried parsley
3 tablespoons extra-virgin olive oil, divided
2 teaspoons grated fresh ginger
2 limes, yielding 1 teaspoon grated lime zest plus 2 tablespoons juice
1 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Fresh ground black pepper
5 cups (about 5 ounces) fresh watercress or baby arugula
1/2 cup shelled nuts, toasted and chopped
walnuts, almonds or pistachios preferred
Instructions
Prepare Beets: To roast whole beets, select beets as equal in size as possible, looking for the small to mid-sized beets which will roast more quickly and evenly. Scrub the beets with a brush and remove the green tops and discard the root bottom. Place in a covered casserole or inside a foil packet and drizzle with olive oil and a sprinkle of salt. Roast in a 350F oven for 45 minutes to 1 1/4 hours, until tender when pierced with a knife. Remove from the oven and let cool uncovered. Put on food safe disposable gloves. Under lightly running water, use your figures to peel off the beet skins and use a pairing knife to remove any hard ends remaining. Cut in to 3/4-inch pieces. Set the beets aside until ready for use.
To microwave beets, peel them with a potato peeler or pairing knife and cut the beets into 3/4-inch pieces. Place in the largest bowl your microwave will accommodate and stir together the beets with 1/3 cup water and a 1/2 teaspoon of salt. Microwave on high for 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and let cool.
Toast Nuts: Spread the nuts of your choice on a baking sheet and toast in a 200F oven for 15 minutes. Remove, cool slightly and roughly chop.
Yogurt Dressing: In medium bowl, whisk together yogurt, cilantro/parsley, 2 tablespoons oil, ginger, lime zest and 1 tablespoon juice, garlic, cumin, coriander, pepper, and 1/2 teaspoon salt. Slowly stir in a little bit of water until mixture has consistency of regular yogurt. Season with salt and pepper.
Greens: In large bowl, combine 2 heaping tablespoons chopped nuts, 2 teaspoons oil, 1 teaspoon lime juice, and pinch salt. Whisk until combined. Add the green and toss to coat.
Assemble: Spread yogurt mixture over platter or individual serving plates. Arrange the dressed greens on top of yogurt mixture, leaving 1-inch border of yogurt mixture exposed around the edge. Add beets to now-empty bowl and toss with remaining 1 teaspoon oil, remaining 2 teaspoons lime juice, and remaining pinch salt. Place beet mixture on top of greens. Sprinkle salad with remaining nuts and a little more cilantro/parsley and serve.
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