Roasted Beets With Dill Yogurt Sauce Recipes

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HASSELBACK BEETS WITH DILL YOGURT SAUCE



Hasselback Beets with Dill Yogurt Sauce image

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.

ROASTED BEETS WITH DILL



Roasted Beets with Dill image

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

2 pounds beets, trimmed (about 6 medium)
1/4 cup water
6 tablespoons (3/4 stick) unsalted butter
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice

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.

BASIC ROASTED BEETS



Basic Roasted Beets image

Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

1 pound small beets, (about 5), well-scrubbed

Steps:

  • Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

ROASTED BEETS WITH YOGURT, PISTACHIOS AND CORIANDER



Roasted Beets With Yogurt, Pistachios and Coriander image

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

Provided by Aaron Hutcherson

Categories     easy, quick, weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

8 small beets (about 2 pounds total)
3 tablespoons olive oil
1 teaspoon ground coriander
Kosher salt and black pepper
2 teaspoons whole coriander seeds
2/3 cup plain full-fat Greek yogurt
1 tablespoon balsamic vinegar
1/4 cup roughly chopped roasted pistachios

Steps:

  • Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
  • Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.
  • Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 453 milligrams, Sugar 11 grams

MEDITERRANEAN BEET AND YOGURT SALAD



Mediterranean Beet and Yogurt Salad image

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

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

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

ROASTED BEETS WITH DILL YOGURT SAUCE



Roasted Beets With Dill Yogurt Sauce image

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

4 large beets
1/2 cup plain yogurt
1 teaspoon dill weed

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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