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
Adapted from Modern Spice by Monica Bhide

4 medium beets
2 teaspoons of olive oil
1/2 teaspoon of freshly ground black pepper
1 teaspoon of sea salt
1 tablespoon of ground coriander

3/4 cup of yogurt (I used goat milk yogurt)
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of sea salt

1/3 cup of roasted coconut for garnishing

The first step is to roast the beets. Wash them well 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 well coated. Wrap the beets in foil in a single layer and bake in a preheated 425 degree oven until they are cooked - roughly 50 - 60 minutes. Remove from the oven, let them cool and remove the skin. Cut into wedges and arrange in a serving bowl or plate.

While the beets are cooking, dry roast the coconut in a small frying pan over medium low heat until it darkens a few shades. Set aside.

To make the dressing, whisk 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.

Serves 4.

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