Indian-Style Beet Salad with a Yogurt Dressing

Recently I purchased a copy of Modern Spice by Monica Bhide after reading a mini review at 101 cookbooks. I have now cooked a few recipes from this delightful cookbook and what a taste experience it was. I will be having more to say about this book in the future, but for now, I will note that it has many creative Indian-fusion style dishes for vegetarians and carnivores alike.

My first choice was this earthy and healthy beetroot salad with a creamy yogurt dressing. I served it with a Wild Mushroom and Paneer Pilaf which I will be sharing with my readers soon.

This is also my contribution to this month's No Croutons Required. I am the host this month and the challenge is to come up with a vegetarian soup or salad containing your favorite root vegetables. You have until the 20th of this month to submit your entry.

Indian-Style Beet Salad with a Yogurt Dressing

Recipe by Lisa Turner Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Cuisine: Indian Published on November 12, 2009 A sweet and earthy simple roasted beet salad with a tangy Indian-style yogurt dressing Print this recipe Ingredients: 4 medium beets 2 teaspoons olive oil 1/2 teaspoon fresh ground black pepper 1 teaspoon sea salt 1 tablespoon ground coriander 1/3 cup dried coconut flakes 3/4 cup whole fat yogurt 1/2-inch piece fresh ginger, minced or grated 1/2 teaspoon sea salt Instructions: Preheat an oven to 425°. Wash the beets and trim off the ends. In a medium bowl, combine the olive oil, pepper, salt and coriander. Add the beets and toss well so the beets are coated. Wrap the beets in foil and arrange on a baking sheet. Bake for 50 to 60 minutes or until tender when pierced with a fork. Remove from the oven, let cool, and remove the skin. Cut into wedges and arrange in a serving bowl or plate. While the beets are cooking, toast the coconut in a small frying pan over medium-low heat until it darkens a few shades. Set aside. Make the dressing by whisking together the yogurt, ginger and salt in a small bowl. Spoon the dressing over the beets, toss a bit, and garnish with the toasted coconut. Makes 4 servings

Other beet recipes from Lisa's Vegetarian Kitchen:
Roasted Beet and Coconut Curry
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beet and Feta Salad
Orange and Beet Soup

On the top of the reading stack: The Devil Tree by Jerzy Kosinski

Audio Accompaniment: Air Structures by Robert Fripp and Brian Eno