Best Hasselback Beets With Dill Yogurt Sauce Recipes

ROASTED HASSELBACK BEETS WITH DILL DRESSING

Roasted Hasselback Beets with Dill Dressing image

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

Time 1h15m

Number Of Ingredients 8

Ingredients

12 small to medium beets
1/4 cup canola oil (or vegetable oil, divided)
Salt and freshly ground black pepper
1/4 cup white wine vinegar
1/3 cup canola oil (or vegetable oil)
2-3 tablespoons honey (to taste)
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper

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

ROASTED BEETS WITH DILL YOGURT SAUCE

Roasted Beets With Dill Yogurt Sauce image

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

Ingredients

4 large beets
1/2 cup plain yogurt
1 teaspoon dill weed

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

BEET-DILL LATKES

Beet-Dill Latkes image

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

Ingredients

1/2 cup plain whole-milk yogurt
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 teaspoon grated lemon zest
1 1/4 pounds russet or Yukon Gold potatoes (about 2 medium), peeled
1 small onion
1 large egg, beaten
1 cup grated red beet
1/3 cup matzo meal or all-purpose flour
1/4 cup chopped fresh dill
1 teaspoon ground coriander
Vegetable oil or rendered chicken fat, for frying

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 BEETS WITH DILL

Roasted Beets with Dill image

Categories Herb Vegetable Side Roast Vegetarian Beet Fall Healthy Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 pounds beets, trimmed (about 6 medium)
1/4 cup water
6 tablespoons (3/4 stick) unsalted butter
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice

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.