Baked Beet Root with Creamy Yogurt Walnut Dressing

This baked beet root salad with a creamy yogurt walnut dressing is a delicious and healthy dish that combines the earthy flavors of roasted beets with the tanginess of yogurt and the crunch of walnuts. The dressing adds a creamy texture and nutty taste to the salad, making it a perfect side dish or light lunch option. It's easy to prepare and packed with nutritious ingredients that will leave you feeling satisfied and nourished.

Ingredients

• 4 medium-sized beets
• 1 cup plain yogurt
• 1/2 cup walnuts, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Wash the beets thoroughly and trim off any greens or roots.
3. Wrap each beet individually in aluminum foil, ensuring it is tightly sealed.
4. Place the wrapped beets on a baking sheet and bake for about 45-60 minutes, or until tender when pierced with a fork.
5. Remove the beets from the oven and let them cool slightly before handling.
6. Once the beets are cool enough to handle, peel off the skin using a paper towel or your hands. The skin should come off easily.
7. Slice the peeled beets into bite-sized cubes or wedges and set aside.
8. In a medium bowl, combine the yogurt, chopped walnuts, dill, lemon juice, and extra virgin olive oil. Mix well.
9. Season the dressing with salt and pepper to taste.
10. Place the sliced beets in a serving dish and drizzle the creamy yogurt walnut dressing over the top.
11. Gently toss the beets and dressing together, ensuring every piece is coated.
12. Garnish with additional chopped walnuts and fresh dill, if desired.
13. Serve the baked beet root salad immediately and enjoy!

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