Thick Yogurt With Beets Garlic And Dill Recipes

GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH

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.

HASSELBACK BEETS WITH DILL YOGURT SAUCE

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.

THICK YOGURT WITH BEETS, GARLIC AND DILL

Steps:

• Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
• In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.

BEETS WITH DILL, LIME, AND YOGURT

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

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.

SHREDDED BEETS WITH THICK YOGURT

Steps:

• Drain the yogurt to 1½ cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
• Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!).
• Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.

ROASTED BEETS WITH DILL YOGURT SAUCE

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.