Roasted Beets With Yogurt Recipes
ROASTED BEETS WITH YOGURT, PISTACHIOS AND CORIANDER
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
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 CHILES, GINGER, YOGURT AND INDIAN SPICES
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
- While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
- Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams
ROASTED BEETS WITH MINT-YOGURT SAUCE
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
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
GREEK BEET & YOGURT SALAD: PANTZAROSALATA
Pantzarosalata is the Greek word for Beet Salad. Cook the vibrant beets and then toss them in a flavorful vinaigrette. Serve this cold salad topped with a Greek yogurt dressing and crunchy walnuts for a healthy side.
Provided by Dimitra Khan
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 °F 220 °C.
- Individually wrap each beet with aluminum foil and place on a baking tray.
- Roast the beets until tender. About 45 - 1 hour depending on their size. Check with a knife by cutting through the center of the beet. They should be firm, not mushy.
- Remove from oven and allow to cool for 10 minutes.
- Peel the beets while they are still warm and slice them into rounds or dice them. Transfer them into a large bowl.
- Combine all of the vinaigrette ingredients in a bowl and whisk together. Pour over the beets and carefully toss them. Season with salt and pepper. Chill in the refrigerator for 1 hour. This salad tastes best cold.
- Combine the yogurt dressing ingredients in a bowl and whisk together.
- Drizzle the yogurt on top of the beets and garnish with the walnuts.
- Note: The walnuts can be toasted in the oven at 350 degrees for 8 minutes or over medium heat in a pan.
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.
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- In one medium bowl, toss beets in 1 tablespoon olive oil and 1 teaspoon za'atar. Spread on half the baking sheet and roast for 20 minutes.
- Meanwhile, toss the carrots in the remaining 1 tablespoon olive oil and 1 teaspoon za'atar. After 20 minutes, add to the cookie sheet (separate from beets so they don't bleed onto the carrots, or use a totally different baking sheet. Continue roasting both the beets and carrots until everything is tender.
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- Wrap beet in foil and roast in a small baking pan until tender when pierced with a knife, 40 to 50 minutes. Unwrap and let cool; peel and grate using the large holes of a box grater.
- Transfer the grated beet to a large bowl and stir in 2 tablespoons oil, 1 tablespoon mint, garlic and salt. Let stand for 5 minutes. Fold in yogurt and pepper. Cover and let stand at room temperature for 1 hour or refrigerate for up to 3 days.
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Servings 6Total Time 1 hr 45 minsCategory Beet
- Preheat the oven to 350°. In a large baking dish, toss the beets with the 3 tablespoons of olive oil and 1 teaspoon of salt. Roast for about 1 1/2 hours, until the beets are tender. Transfer the beets to a plate. Add the vinegar to the baking dish and stir with a wooden spoon, lifting up any browned bits. Scrape the vinegar mixture into a small bowl. Once the beets are cool enough to handle, slip off the skins and cut into wedges.
- In a small bowl, season the yogurt with salt. Dollop the salted yogurt onto serving plates. Top with the beet wedges and herbs and drizzle with the vinegar mixture. Season with salt, drizzle with olive oil and serve immediately.
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- 2. Place the red beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper. Add a few sprigs of thyme and tightly seal the foil around the beets to make a packet. Repeat with golden beets. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. Remove the skin by pinching and peeling it off with your fingers or rubbing it with a paper towel.
- 3. While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 4 to 6 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins (don’t worry if all of the skins don’t come off). Roughly chop the nuts.
- 4. Squeeze the juice from half of an orange into a medium bowl. Add the shallot and vinegar. Season with salt and pepper and whisk in the oil.
GABY'S ROASTED BEETS AND LABNEH - COOKIE AND KATE
From cookieandkate.com
5/5 (14)Total Time 1 hr 5 minsCategory Side DishCalories 271 per serving
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
- Scrub and trim the beets and slice them into wedges (about 1/2 to 3/4-inch thick on the widest edge). Toss the beets and shallots with the olive oil and season with the red pepper flakes (go easy on the flakes if you’re sensitive to spice), salt and pepper. Transfer the seasoned beets and shallots to the prepared baking sheet (it’s ok if they overlap) and roast for 40 to 50 minutes, until fork tender. Remove from the oven and set aside to come to room temperature.
- To make the basil vinaigrette: In a high-powered blender or food processor, combine the shallot, basil, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 1 minute, or until very smooth. Season to taste with salt and pepper.
- Spread the labneh on a large platter, dollop with basil vinaigrette, and scatter with the beets and avocado wedges. Sprinkle with fresh mint leaves, dill, and flaky salt (don’t hold back) and serve.
ROASTED BEET & CARROT LENTIL SALAD WITH FETA, YOGURT ...
From bojongourmet.com
4.8/5 (11)Total Time 40 minsCategory Main Course, SaladCalories 546 per serving
- Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
- Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
- In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
YOGURT CHEESE WITH ROASTED BEETS AND FETA RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 247 per servingTotal Time 2 hrs
- Preheat oven to 375°. Trim beet stems, if attached, leaving about 1/4 in. Put red and golden beets in separate baking dishes. To each, add 2 tbsp. vinegar, 3 allspice berries, 1 garlic clove, lightly crushed, and 1/4 in. boiling water. Cover tightly with foil and bake until beets are tender when pierced, about 1 hour. Let cool. Peel beets, slice into slim wedges, and put in separate bowls.
- Grate or mince remaining 2 garlic cloves (Fletcher recommends using a Microplane.) Stir half into yogurt cheese with 1/2 tsp. salt and about 2 tsp. oil.
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- Dress red and golden beets separately with vinaigrette, adding just enough to coat them lightly. (You may not need it all.) Add more salt to taste if you like.
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