Beets, walnuts and some yogurt make for a perfect and nourishing salad for the cooler months. Though beets can be rather a messy pain to deal with, they are well worth the effort, especially when roasted to preserve their goodness. Though I am far from being an expert photographer, I think maybe I should watermark my images as I have found two sites in the past couple of weeks stealing my content including my recipe, write up along with photos. What a shame when us honest bloggers and foodies go to so much effort to create unique and original content. Off to Siberia they should go. Thankfully I have managed to deal with two sites trying to make money off other folk's creativity.
I will stop griping now and just suggest this most colorful and flavorful salad that went so well with a risotto-style barley with kale, goat cheese and Parmesan.
|Roasted Beetroot with Toasted Walnuts and Yogurt|
|Recipe by Lisa Turner|
Adapted from River Cottage Everyday Veg
Published on January 16, 2012
A simple but elegant and nourishing salad with wonderful contrasts in colors and textures, suitable for any meal
Other Beet dishes you will likely enjoy from Lisa's Vegetarian Kitchen:
Beet and Feta Salad
Baked Vegetable Cutlets
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
On the top of the reading stack: The Cat's Table by Michael Ondaatje
Audio Accompaniment: Pheek