by Monica Bhide, March 24, 2010
In traditional Indian cooking, beets are either steamed or boiled. I prefer to roast them in the oven. I find that this releases their true flavor. If you can find different colored beets, it makes for a prettier salad, but red beets taste just fine.
A note about the dressing: When you begin to drizzle it on the beets, the first thought you will have is that it is a lot of dressing! Drizzle a bit, wait a few minutes, and then drizzle some more. The beets will absorb the dressing. Also, there is about a tablespoon of extra dressing since I find many people ask for more of this dressing once they begin eating the salad!
Prep/Cook Time: 10 minutes hands-on, plus 50 minutes for baking the beets
Ingredients for the Beets:
Ingredients for the Dressing:
To Roast the Beets:
To Make the Dressing:
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