Wednesday, April 7, 2010

Roasted Beets with Curry Dressing

O.M.G. This is even tastier than I imagined it would be. And, after having eaten it, I can picture it as a part of lots of other dishes. I can even picture this mushed up into a lovely dessert -- a spin on a traditional Indian halwa, for example. Or, served over pasta. Or inside some kind of dough product.

Really, really tasty. And, despite that I'm normally a fan of eating something yummy by itself (like beets), this dish really makes them something memorable.














Roasted Beets with Curry Dressing
Mariquita Farms

6 beets, roasted
Olive Oil
Salt

Dressing:
2 cloves garlic, crushed
2 T yogurt
2 T mayonnaise
4 tsp curry powder
3 T lemon juice
10 T olive oil
4 T cilantro, chopped

Preheat oven to 375. Wash, trim and wrap beets individually in foil.














The original recipe (see link above) calls for another roasting method. They suggest placing the foil-wrapped beets in a shallow pan and roast until tender. A sharp kitchen paring knife should pierce through the foil easily.

I prefer the simpler version -- setting the foil-wrapped beets directly on racks in a hot oven and roasting until a knife goes through easily. At least 45 minutes, maybe upwards of an hour.














Set aside to cool. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside.














Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature.

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