Roasted Beets with Curry Dressing

Roasted Beets with Curry Dressing

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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.

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