{Easy Summer Recipes} Roasted Beet Salad with Yogurt Dressing

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I am a great fan of the juicy, natural sweetness that beets tend to offer. And a drizzle of a super simple yogurt dressing on the top gives a nice summery, cool twist to my favorite vegetable. Now, that's what today's recipe - Roasted Beet Salad with Yogurt Dressing is all about - as easy as simply tossing the beets in an aluminum foil to roast along with a spice marinade, cutting into wedges and serve some dressing on the side. The recipe is adapted from Modern Spice by lovely Monica Bhide. I owned this copy for quite a while and like many others on my cookbook shelf, I didn't get a chance to cook from it. Until today!

A word of caution - the photographs tend to get messier by the end as I couldn't stop myself from tasting the the gorgeous salad. I hope you wouldn't mind. Its definitely one of the quickest photo shoots I ever did for any recipe. :-) Now, You got to see how greedily I ate right? The below photograph is the proof...

Enjoy and make some today!

 Roasted Beets neatly arranged with Yogurt Dressing in the middle

{Recipe} Roasted Beet Salad with Yogurt Dressing

Serves 3-4
Source: Modern Spice by Monica Bhide

Ingredients:

For the beets -

4 medium sized beets, different colors if possible, trimmed. [I used only red beets]
1/2 tsp black pepper powder
2 tbsp olive oil (original recipe suggests vegetable oil)
1 tbsp coriander powder
few curry leaves (my addition)

For the dressing -

3/4 cup plain yogurt
1/4 teaspoon minced ginger
1/2 tsp sugar
1/8 tsp salt

Preparation:

1. Preheat oven to 220 C or 425 F. Wash the beets and pat them dry.

2. In a bowl, combine black pepper, vegetable oil, salt, coriander powder and curry leaves. Drop the beets and coat them well.

3. Place the beets in aluminium foil and wrap them tightly into individual pouches. (The original recipe suggests to wrap the beets in a large piece of foil as a single layer). Also if you are using different coloured beets, wrap each color individually. Place them in a rimmed baking sheet and bake for 45 to 50 minutes until the beets are cooked thoroughly. The beets are cooked when they can be easily pierced with a knife.

I used the remaining marinade as a dip for my bread. It does taste yum with the coriander powder and curry leaves.

4. Take out the beets from oven and allow to cool to room temperature. Remove from the foil and the skin should peel off very easily with fingers or a pairing knife. Gently scrape off any spice marinade on parts of beet. Cut them into wedges and arrange on a plate.

5. To make the dressing - Place all the ingredients listed for "dressing" above in bowl and whisk to combine. Add water if you wish to have a thinner consistency but donot add oil.

6. Spoon the dressing on the beets and Serve immediately.

Sometimes messy is so gooooooooooooood!

This is Recipe 25 added to my The 100 Recipe Challenge for Year 2013. Check out the rest of the recipes too!

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