Warm Beet Salad With Dill Recipes

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WARM BEET SALAD WITH DILL



Warm Beet Salad with Dill image

Categories     Salad     Appetizer     Side     Bake     Valentine's Day     Vegetarian     Low Cal     Beet     Spring     Healthy     Dill     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

6 medium beets with tops (about 2 pounds)
2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1/2 cup thinly sliced sweet onion (such as Maui or Vidalia)

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.

TRICOLOR ROASTED BEET SALAD WITH DILL



Tricolor Roasted Beet Salad with Dill image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 8

1 bunch each gold, white and red beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish

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.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

WARM ROASTED BEET SALAD



Warm Roasted Beet Salad image

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

8 fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

Steps:

  • Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE



Warm Baby Beets and Herring with Mustard-Dill Sauce image

Provided by Richard Corrigan

Categories     Salad     Fish     Mustard     Vegetable     Side     Roast     Beet     Fall     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons sugar
3 tablespoons (packed) chopped fresh dill
3 tablespoons olive oil
2 tablespoons whipping cream
16 bay beets, stems trimmed to 2 inches
12 pickled herring fillets, halved lengthwise
Fresh dill sprigs

Steps:

  • Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
  • Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

WARM BEET SALAD



Warm Beet Salad image

Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

Beets, with beet greens
Garlic
Red pepper flakes
1/2 orange
Olive oil
Salt and pepper

Steps:

  • Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.

GOLDEN BEET AND BEET-GREENS SALAD WITH YOGURT, MINT AND DILL



Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill image

Provided by David Tanis

Categories     salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 pounds medium golden beets in skin, well washed (or red or other beets)
12 to 16 ounces beet greens (or chard or other greens)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/3 cup red onion or shallot, finely diced
2 garlic cloves, finely grated
3 tablespoons red wine vinegar
Salt and pepper
1 teaspoon toasted cumin-coriander mixture
Pinch cayenne
4 tablespoons extra virgin olive oil
1 cup full-fat plain yogurt
1 garlic clove, finely grated
Salt and pepper to taste
Pinch cayenne
1 teaspoon toasted cumin-coriander mixture
2 tablespoons fresh mint, finely chopped
1 tablespoon extra virgin olive oil
3 tablespoons freshly snipped dill for garnish

Steps:

  • Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
  • Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
  • In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
  • Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
  • Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
  • Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 680 milligrams, Sugar 13 grams

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