Roasted Beets With Dill Food

ROASTED HASSELBACK BEETS WITH DILL DRESSING

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.

FRESH DILLED BEETS

Steps:

• Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
• Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

ROASTED BEETS WITH DILL

Steps:

• Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
• Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.

TRICOLOR ROASTED BEET SALAD WITH DILL

Steps:

• Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
• To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

ROASTED BEET AND DILL DIP

Steps:

• Blend ingredients in blender until smooth.

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.

ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING

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 BEET SOUP WITH POTATO AND DILL SALAD

Steps:

• Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
• Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
• Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.