Dill And Beet Salad Recipes

TRICOLOR ROASTED BEET SALAD WITH DILL

Steps:

• Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
• To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

BEETS WITH DILL, LIME, AND YOGURT

Steps:

• Remove any greens and scrub the beets under warm water.
• Pour 1 1/2 cups of water into the pressure cooker pot. Insert the steamer basket and put the 6 beets in the basket. Cook on high pressure for 30 minutes. Release the pressure manually. Test the beets by piercing them with a fork; they should be tender. If not, cook on high pressure again for another 5 to 10 minutes.
• Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.
• When the beets are tender, transfer them to a large bowl and let them cool until you're comfortable handling them. Working quickly, skin the beets while they are still warm (they are harder to peel after they've entirely cooled down). You can use a paring knife to skin them, or rub the skins off with a paper towel.
• Cut the peeled beets into slices or wedges, and arrange them on a platter. Drizzle with olive oil, and then squeeze some of the fresh lime juice over them.
• In a small bowl, whisk together the yogurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.

DILL AND BEET SALAD

Steps:

• In a large saucepan, simmer beats in 3-inches water and half of the vinegar, covered. Cook until beets are tender and can be pierced with a paring knife, about 40 minutes. Uncover and cool beets in the cooking liquid, about 20 minutes. Peel and cut beets into 1/2-inch pieces.
• In a bowl, mix the remaining ingredients and toss with the beets. Set aside for 30 minutes to marinate before serving.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

WARM BEET SALAD WITH DILL

Steps:

• Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
• Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
• Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.

BEET AND TOMATO SALAD WITH SCALLIONS AND DILL

Steps:

• Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
• Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
• When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
• Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
• To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.

BEET AND WALNUT SALAD WITH DILL

Steps:

• Position a rack in the center of an oven and preheat to 375°F.
• Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
• Place the beets in a baking dish and cover with water by about 1/4 inch.
• Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
• When the beets are cool enough to handle, peel and cut into thin slices.
• (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
• Let stand for 30 minutes.
• Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
• Taste and add more vinegar, if needed.
• Stir in the walnuts and serve.