Summer Appetizer Platter

Bookmark and Share

When our CSA started giving us beets and zucchini a couple of weeks ago, I made this appetizer for a special dinner and it was so pretty I have been wanting to make it again. Pretty, simple, and delicious: that is the kind of food I like best. The quantities here are entirely flexible; those I suggest will feed four people for a first course.

  • 5 medium sized beets, scrubbed and cut into 3/4 - 1" cubes
  • 2 medium sized zucchinis, washed and cut into 1/3" slices, lengthwise
  • Olive oil
  • Salt
  • 1/3 c. yogurt
  • 1 small clove garlic, minced
  • 1 T. parsley, chopped fine
  • 1 T. walnuts, chopped fine (optional)

      Heat the oven to 400 degrees. Toss the beets with just enough olive oil to coat them, spread in a single layer on a rimmed baking pan, and salt. Roast in on the middle shelf of the oven until tender and beginning to brown, checking after 20 minutes and then again every 5-8 minutes until done. (Baking time varies widely depending on the density/age of the beets.) Set the beets aside.

      While the beets are roasting, in a small bowl mix the garlic with the yogurt and a little salt.

      Also while the beets are roasting, brush both sides of each zucchini spear with olive oil and sprinkle each side with salt. Lay in a single layer on a baking sheet. When the beets are finished roasting, prepare the oven for broiling. Broil the zucchini until beginning to brown, checking every 3-4 minutes.

      Arrange all the vegetables on a platter. Drizzle a little of the yogurt sauce over the beets and sprinkle beets and vegetables with the parsley. Sprinkle the beets with the chopped walnuts. Serve with remaining yogurt sauce if desired.

      We don't have any comments on this story.   Be the first to write one!

      Back to the July 2015 Newsletter