Roasted Beets with Curry Dressing

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Roasted Beets with Curry Dressing

Watch this recipe online
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Ingredients:
6 medium beets, roasted (see method below)

Dressing ingredients:
2 cloves garlic, crushed
2 T. vegan (or dairy) yogurt
2 T. vegan mayo
4 t. curry powder
3 T. fresh lemon juice
10 T. olive oil (about 1/3-1/2 C.)
4 T. chopped cilantro, for garnish

Preheat the oven to 375 degrees. Scrub, trim, and wrap beets individually in foil. Place the wrapped beets in a shallow pan and roast until tender, about 30-45 minutes depending upon the size of your beets. To test doneness, a sharp kitchen paring knife should pierce through the foil easily. Set the beets aside to cool.

Put all dressing ingredients except the oil into a bowl and whisk to combine. Now whisk in the oil to emulsify.

Unwrap the cooled beets and rub away the skins, then slice them into wedges and place into a serving dish. Spoon the curry dressing over the beets, sprinkle with chopped cilantro, and serve at room temperature.

Special Note:
Some people don’t like to prepare fresh beets because of the staining juices, but wearing latex or vinyl gloves will protect your hands and preparing the beets on a covered surface will protect your cutting board. I often roast beets without wrapping and use them skin included. Whatever method you use, beets are well worth the effort.

16 comments
Janet M Jones
Janet M Jones

Dear Chef Toni: I watched an episode (not sure which season) that you did with: Sweet Potato and Swiss Chard Stew, and Roasted Beets with Curry Dressing. I intend to try both of these recipes, but I have a question: I do not care for curry powder, and wonder if there is a substitution for this ingredient to use in the Beet Dressing or if the curry is essential to the recipe. Thanks in advance for replying, and Buon Appetito to you too! Janet

Janet M Jones
Janet M Jones

Dear Chef Toni, I watch your show on a daily basis here in San Jose (PBS stations in the San Francisco Bay Area) and todays episode was your Sweet Potato Stew with Swiss Chard, and Roasted Beets with Curry Dressing. I am not a vegetarian, and have never seen vegarian cooking demonstrations that I would really be interested in - I always thought the food was bland, and uninteresting until I started to watch what you do with food. You make the dishes look so appetizing and easy to do. (I am descended from both parents who were full-blooded Sicialian and I really connect with your recipes with an Italian base - they remind me of home.) Today, I watched an episode (not sure what season) that you did with: Sweet Potato & Swiss Chard Stew (looks wonderful) and Roasted Beets with Curry Dressing. I intend to try both of these recipes, but I have a question. I do not care fore curry powder, and wonder if there is a substitution for this ingredient to use in the Beet Dressing, or if the curry is essential to the recipe. Thanks in advance for replying, and Buon Appetito to you too! Janet

AmyT
AmyT

Yummy, just had this for dinner! Keep up the great work Toni!!

Aud
Aud

Looking forward to making this. I rub some olive oil on my hands before peeling. Works well, no beet stains.

Aces
Aces

I agree with some of the other comments about the oil. I made this with 1/2 cup and it was nothing like what was on the video! I think 1/2 cup is far too much, the consistency and balance of the dressing was way off. I suggest just adding oil a little at a time until it looks right.

judy u.
judy u.

This is a recipe that is great!!

j pat
j pat

rub beet skin off with a paper towel, your hands will be protected from the beet stain & if you do get a little , use a baking soda toothpaste

Chef
Chef

Hi Carolyn, I'll check into this and get the name for you. We went into a few places that day. I'm pretty sure the name shows up on one of the episodes when I'm exiting the shop. I'm on the road right now, if I forget, and I'll try not to, please write again! Thanks and thanks for watching. Take care Toni

Carolyn
Carolyn

Hi Toni, I just watched your curry episode and noted that you were in a shop in the North End that had bulk spices and different oils. Since I live in the Boston area and love to poke around in the North End from time to time, I was wondering which shop were you in? It looked like my kind of place. Thanks!!

Alex the OGRE
Alex the OGRE

Impressive show and classy/gorgeous grown lady! Though I am a vegetarian, Im also a broken ogre so cant spend much time in the kitchen or on my feet. Im looking for the more simple and basic things and knowledge. Like how to use less salt and how to recognize when foods are cooked. Want to be my Fiona? ;-))) SIGH

Sarah
Sarah

I just made the beets without the dressing. So tasty! A little tip... If you don't have gloves, you can use to ziploc baggies over your hands when you peel the beets. Works just fine! I would love a lower fat version of the dressing... Too much fat for me.

Chef
Chef

Hi Debra, If you're lucky enough to have really nice beet greens you can prepare them as you would any green like Swiss chard, spinach or Rainbow chard. They will cook quickly in a saute and are wonderful in salads. If the condition of the green is more compromised, simply chop them and use them is a soup. The greens are actually more nutritious than the beet itself, loaded with folic acid. I suggest you try the Beet Burger, where you add the greens. It's absolutely delicious! Especially if you like beets. Thanks for writing! Toni

Debra
Debra

My memory of beets was from my childhood - the canned ones...I was pleasantly surprised at how easy and delicious they were prepared from scratch. What did you suggest I do with the beautiful greens that were attached?

Chef
Chef

Hi Susan, This recipe calls for 10 tablespoons of olive oil. That's about a tablespoon more than half a cup, which is why I broke it out in spoons versus cups. 1/2 Cup works just fine...I've made this dressing using a little less oil and it works very well, so feel free to adjust it a bit to suit your taste. Thanks so much for watching DTV and for writing! Toni

susan fiedler
susan fiedler

is that one tablespoon of olive oil? I will be making the curry dressing sauce very soon. Love your show !!!!

Toni Fiore
Toni Fiore

Hi Janet, I'd say that the curry powder is pretty integral to this recipe. You could do a few things. Try reducing the amount of curry significantly or if you really don't care for the flavor at all, even in moderation, then perhaps substitute Turmeric in reduced measure. basically Turmeric will have the same effect as curry in terms of color but won't contain any additional flavors. Try Turmeric and see if the flavor appeals to you, then add a little until the taste suits you. Let us know what you did and how things turned out! Thanks Toni

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