Roasted Beets With Dill Yogurt Sauce Recipes

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ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING



Roasted Beets With Dill-and-Chive Yogurt Dressing image

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

8 medium beets, preferably golden, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup plain whole-milk yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons coarsely chopped fresh dill
2 teaspoons minced chives
1/2 small green apple, such as Granny Smith, cut into very thin matchsticks (3/4 cup)
1 Persian or mini cucumber, very thinly sliced (3/4 cup)
1/2 small jalapeno, seeded if desired, very thinly sliced

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.

BEET-DILL LATKES



Beet-Dill Latkes image

Latkes may be a Hanukkah favorite, but with beets and dill added to the potato mixture and a bright lemony yogurt sauce for serving, this version is equally suited for spring. And as long as you use matzo and not flour, they can be served at Passover.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 12

1/2 cup plain whole-milk yogurt
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 teaspoon grated lemon zest
1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled
1 small onion
1 large egg, beaten
1 cup grated red beet
1/3 cup matzo meal or all-purpose flour
1/4 cup chopped fresh dill
1 teaspoon ground coriander
Vegetable oil or rendered chicken fat, for frying

Steps:

  • Whisk the yogurt with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the lemon zest in a small bowl until smooth. Refrigerate until ready to serve.
  • Grate the potatoes and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
  • Add the beaten egg, grated beet, matzo meal or flour, dill and coriander to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
  • Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat.
  • Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt. Keep warm in the oven while you make the remaining latkes.
  • Serve with the yogurt sauce.

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.

BEETS WITH DILL, LIME, AND YOGURT



Beets with Dill, Lime, and Yogurt image

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

6 medium beets (about 1 1/2 pounds)
1 lime
Extra-virgin olive oil, for drizzling
1 cup plain whole-milk yogurt
1 garlic clove, grated on a Microplane or minced
Pinch of fine sea salt
2 tablespoons chopped fresh dill
Flaky sea salt, for garnish
Freshly ground black pepper, for garnish

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.

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

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

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 MINT-YOGURT SAUCE



Roasted Beets with Mint-Yogurt Sauce image

Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup low-fat plain yogurt
1 tablespoon fresh mint leaves, finely chopped
1/8 teaspoon ground cumin
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
  • Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

Nutrition Facts : Calories 126 g, Fat 4 g, Fiber 4 g, Protein 4 g

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.

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