Roasted Beets With Dill And Chive Yogurt Dressing Recipes

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.

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.

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.

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.