Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Roasted Curried Beets
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- Level: Easy
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 280
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 11 milligrams
- Sodium
- 434 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 8 grams
- Sugar
- 23 grams
- Protein
- 8 grams
A holiday side on the healthier side, this stunning dish is layered with a creamy yogurt sauce, tender roasted beets and a crunchy corn-peanut gremolata. It can be made up to three days ahead so it’s ready to go at the last minute – no stress involved.
- Level: Easy
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 280
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 11 milligrams
- Sodium
- 434 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 8 grams
- Sugar
- 23 grams
- Protein
- 8 grams
Ingredients
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Directions
- Put the yogurt in a strainer and set over a medium bowl to drain for about 1 hour.
- Meanwhile, preheat the oven to 400 degrees F.
- Toss the beets in a large bowl with 2 tablespoons of the olive oil, 1/4 teaspoon salt and several grinds of pepper. Transfer the beets to a large piece of foil (about 36 inches long). Wrap the foil into a packet and place on a baking sheet. Roast until the beets are fork-tender, 1 hour to 1 hour 30 minutes.
- To make the corn gremolata. Add the corn, parsley, peanuts, maple syrup, orange zest, 1 tablespoon of the olive oil, 1 tablespoon of the vinegar and 1 teaspoon of the curry to a small bowl and season with 1/4 teaspoon salt and several grinds of pepper. Stir to combine; set aside.
- To make the yogurt sauce: Transfer the drained yogurt to a medium bowl and stir in the dill, horseradish, garlic and 1 tablespoon of the vinegar. Season with 1/4 teaspoon salt and several grinds of pepper; set aside.
- Open the packet of beets carefully and allow the steam to escape. While still warm, rub the beets with paper towels to remove the skins. Cut the beets into 3/4-inch rounds and transfer to a large bowl. Add the remaining 1 tablespoon olive oil, 2 tablespoons vinegar and 1 teaspoon curry; season with 1/4 teaspoon salt and several grinds of pepper and toss to coat the beets.
- To plate: Spread the yogurt sauce in an even layer on a large platter. Top with the beets and garnish with the corn gremolata. Serve cold or at room temperature.
- The beets, corn gremolata and yogurt sauce can be made up to 3 days ahead and stored separately in airtight containers in the refrigerator.
