Roasted Beets with Hazelnuts and Strained Yogurt

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October 8, 2015

NY favorite appetizer, Bulgarian style. An unique combination for roasted beets.


8 Servings

4 red baby beets

4 golden yellow baby beets

3/4 cup strained yogurt

pan roasted hazelnuts


½ cup extra virgin olive oil

3 tablespoons balsamic vinegar

salt and freshly ground black pepper

small bunch fresh basil



2½ cup extra virgin olive oil

33 tablespoons balsamic vinegar

4salt and freshly ground black pepper

5small bunch fresh basil

6In a Vitamix combine the extra virgin olive oil with the balsamic vinegar, salt and freshly ground black peppercorn and basil. Secure the lid. Turn machine on High, 8 for 15 seconds, and stop.

7Over medium heat in a small skillet pan roast the hazelnuts.

8Preheat the oven to 350F.

9Individually wrap the beets in parchment paper. Place it in a roasting pan and bake in the oven for 25 minutes.

10While still hot but cool enough to handle, peel off the skin very carefully with dry bounty paper.

11Once cooled completely cut them in quarters.

12In a big serving plate or in an individual salad plates place spoon of strained yogurt, arrange the beets, add the pan roasted hazelnuts and drizzle on top vinaigrette.

13Drizzle on top with olive oil- balsamic vinaigrette.


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