ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING
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
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.
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
SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
- While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
- Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
- At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 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
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
- Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.
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.
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
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PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
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- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
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