ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING
This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy cucumbers and green apple. (Feel free to slice up a jalapeno to spark some heat.)
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into 1/4-inch slices.
- Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.
HASSELBACK BEETS WITH DILL YOGURT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Trim, peel and halve 2 1/2 pounds medium beets; slice as directed (see left). Place the beets in a 9-by-13-inch baking dish and drizzle with 3/4 cup olive oil; season with 1/4 teaspoon salt and a few grinds of pepper. Add cup water and cover with foil. Roast at 425 degrees F, 40 minutes. Uncover and continue roasting, spreading the slices apart and basting with the pan juices halfway through, until the beets are tender, 30 to 40 more minutes. Let cool slightly. Mix 1/2 cup plain Greek yogurt with 2 tablespoons each chopped dill and lemon juice, 1 teaspoon salt and a few grinds of pepper. Drizzle over the beets and top with crushed pink peppercorns and more dill.
- Cut a thin sliver from one side of the vegetable so it can sit flat. (If you¿re starting with halved veggies, like the beets at right, skip this step.)
- Position the vegetable cut-side down between the handles of two wooden spoons.
- Using a sharp knife, make crosswise cuts (1/8 to 1/4 inch apart), stopping when the knife hits the handles so you don't cut all the way through the vegetable.
BEETS WITH DILL, LIME, AND YOGURT
In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you're looking for a sauce that's thin enough to drizzle. You can use any kind of beets here. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.
Provided by Melissa Clark
Categories Instant Pot Pressure Cooker Salad Side Beet Yogurt Lime Healthy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
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.
MEDITERRANEAN BEET AND YOGURT SALAD
Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.
Provided by Martha Rose Shulman
Time 3h10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
- Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams
GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH
This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)
Provided by Melissa Clark
Categories condiments, side dish
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
- Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 311 milligrams, Sugar 6 grams
ROASTED BEETS WITH YOGURT
Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red-wine vinegar, and 1 tablespoon olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
- Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 1/2 hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel.
- Cut beets into halves or quarters and transfer to a large bowl. Drizzle with 1/4 cup olive oil, remaining 2 tablespoons coarse salt, and pepper; toss to combine.
- Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper. Serve.
ROASTED BEETS WITH DILL
Categories Herb Vegetable Side Roast Vegetarian Beet Fall Healthy Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
- Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.
ROASTED BEETS WITH DILL YOGURT SAUCE
A delicious seasonal side. Enjoy with the bounty of beets in the fall! These are supposed to be roasted, but they taste just as good boiled. The idea for the recipe came from Chatelaine.
Provided by Isabeau
Categories Vegetable
Time 48m
Yield 4 4 beets, 4 serving(s)
Number Of Ingredients 3
Steps:
- Remove greens from beets. Wrap individually in foil.
- Place on grill or in 400F oven and cook until tender (45 minutes in oven).
- Let cool ten minutes.
- Slip skins.
- Quarter and serve topped with yogurt, sprinkled with dill.
Nutrition Facts : Calories 40.7, Fat 1.1, SaturatedFat 0.7, Cholesterol 4, Sodium 52.6, Carbohydrate 6.4, Fiber 1, Sugar 5.4, Protein 1.9
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