BEETS WITH DILL, LIME, AND YOGURT
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
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.
BEETS, SPICED QUINOA AND YOGURT
I love the contrast between sweet beets and pungent, garlic-infused yogurt. With a layer of nutritious grains seasoned with sweet spices, this dish easily takes center stage on your plate. To save time, grind all of the spices together in a spice mill.
Provided by Martha Rose Shulman
Categories dinner, weekday, casseroles, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. In a medium saucepan or a large, heavy skillet, heat 1 tablespoon of the olive oil, and add the spices. When they begin to sizzle, add the cooked quinoa. Stir together for one minute, and remove from the heat. Taste and adjust salt. Transfer to the baking dish, and spread in an even layer.
- Arrange the sliced beets over the quinoa. Drizzle on the remaining olive oil, cover and place in the oven for 20 minutes or until hot. Meanwhile, place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste. Whisk or stir into the drained yogurt.
- Remove the quinoa and beets from the oven, and top with dollops of yogurt. Sprinkle with the walnuts, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 530 milligrams, Sugar 8 grams, TransFat 0 grams
MEDITERRANEAN BEET AND YOGURT SALAD
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
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
SHREDDED BEETS WITH THICK YOGURT
Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. Cook time includes chilling time.
Provided by Elmotoo
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 124.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 7.3, Sodium 201.7, Carbohydrate 19.4, Fiber 2, Sugar 16.8, Protein 8.2
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