Summer Appetizer Platter
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
- 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.
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