BEET-DILL LATKES
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
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.
ROASTED HASSELBACK BEETS WITH DILL DRESSING
Elegant enough for guests, Scandinavian-inspired Roasted Hasselback Beets with Dill Dressing will become your new favorite way to enjoy beets!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Peel the beets and cut "hasselback" style." Place on a non-stick baking sheet and drizzle with oil and season with salt and black pepper.
- Roast for 1 hour or until easily pierced with a knife.
- While beets are roasting, whisk together vinegar, oil, honey, dill, salt and black pepper.
- When ready to serve, drizzle beets with vinaigrette.
Nutrition Facts : ServingSize 1, Calories 325 kcal, Carbohydrate 9 g, Protein 1 g, Fat 33 g, SaturatedFat 2 g, TransFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 30 g
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.
ROASTED BEETS WITH DILL YOGURT SAUCE
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
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
THICK YOGURT WITH BEETS, GARLIC AND DILL
Ana Sortun of Oleana restaurant, in Cambridge, Mass., created a menu based on the traditional cooking of the Eastern Mediterranean, especially Turkey and Greece, with many influences of spice and seasoning from the Arab world. She has created surprising but successful dishes like parsnip hummus; this beet-spiked tzatziki (the Mediterranean's traditional cucumber-yogurt-garlic salad), radish salads and rhubarb compotes.
Provided by Julia Moskin
Categories easy, dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 3 grams
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