Best Beets With Lime Butter Recipes

BEETS WITH DILL, LIME, AND YOGURT

Beets with Dill, Lime, and Yogurt image

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

Ingredients

6 medium beets (about 1 1/2 pounds)
1 lime
Extra-virgin olive oil, for drizzling
1 cup plain whole-milk yogurt
1 garlic clove, grated on a Microplane or minced
Pinch of fine sea salt
2 tablespoons chopped fresh dill
Flaky sea salt, for garnish
Freshly ground black pepper, for garnish

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.

SAUTéED BEETS WITH BUTTER

Sautéed Beets With Butter image

Provided by Mark Bittman

Categories easy, quick, weekday, side dish

Time 30m

Number Of Ingredients 3

Ingredients

1 1/2 pounds beets
3 tablespoons butter
1 chopped onion

Steps:

Peel and grate beets.
Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams

BEETS WITH CARROTS IN A LIME VINAIGRETTE

Beets with Carrots in a Lime Vinaigrette image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 medium carrots, scrubbed
4 medium beets, scrubbed
1 medium cucumber, peeled, seeded and sliced into 1/4inch thick crescents
Dressing
6 tablespoons olive oil
Juice of 2 limes
1/2 bunch cilantro, leaves only, chopped
1 garlic clove, minced
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

Steps:

Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
Mix vegetables in a large bowl along with the cucumber.
Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.