Beets (roasted, canned, red, or golden) are mixed with salty, crumbled feta cheese, sweet and crunchy cucumbers, and tangy fresh dill.. Everything is tossed in a super simple dressing made from lemon juice, extra-virgin olive oil, and kosher salt.

Put 1/2 inch of water into a flat bottom bowl, poked holes in the beets and microwaved whole on high for 5.5 minutes. A tangy sour cream-yogurt dressing flavored with fresh dill and lemon brings these two root vegetables together in perfect harmony. How to make Quick Pickled Beets with Dill: Start with two bunches of fresh beets (8-10 medium-sized beets). Bring to a boil, stirring until sugar is dissolved. Give them a … Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Top Israeli-Style Hummus with beet … Wrap beet in foil; bake at 400° for 50 minutes or until tender. Dill pickled beets are not only a family favorite tied to great memories, but also a fourth generation family recipe originally crafted by my grandma and great grandma over 50 years ago.

Cover and refrigerate.) The dill is a must in this recipe - tasted the sauce before and after and there is a huge difference. Let cool completely in pan before removing foil. Bring to a boil, stirring until sugar is dissolved.

Creamy yogurt gives the warm beet noodles a luxurious richness and together with fresh dill and toasted pine nuts, it's a refreshing combination. It's used here on a refreshing salad of roasted golden beets with crunchy cucumbers and green apple. Give them a good scrub to remove all the dirt. Refrigerate until ready to serve. This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. Fill clean containers tightly with boiling brine. 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. This beet salad couldn’t be simpler to make. Dill and beets are a culinary match made in heaven! Although we love beets in all forms, hubby and I both LOVE pickled beets. Bake for 25 minutes or until fork tender. And they still have that characteristic earthy, sweet taste that I’ve grown to love. Very happy with result - instant hit. Although we love beets in all forms, hubby and I both LOVE pickled beets.

Preheat oven to 400°. The raw beets are just so damn crunchy. Sautéed Beet Noodles with Yogurt and Dill - a simple vegetarian, gluten-free meal that can be made in 20 minutes! And the mustard-vinegar dressing provides the perfect level of tang.

Stir in dill and lemon juice. Combine beet, dill, lemon juice, olive oil, and salt in a bowl. We can’t grow root vegetables here in the south worth a darn because of the clay soil, but good beets are available year-round at the grocery store. Great recipes tend to stand the test of time and this one is a keeper! Pairing Dad’s fragrant dill with some beets was a foregone conclusion. Tender cooked beets add color and sweet flavor to your usual potato salad.We recommend using golden (yellow) beets in this recipe because red beets will turn the entire dish a bright shade of pink.

So, when I saw some beautiful red beets, I decided to give pickled beets a try. Combine beets, vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Place beets in foil lined pan and top with juice of 1/2 an orange, rosemary, olive oil, salt and pepper. Peel beets. Peeled and cubed the beets (the better to get more yummy sauce). Cut into 1-inch pieces. This Raw Beet and Dill Salad is a favorite of mine. How to make Quick Pickled Beets with Dill: Start with two bunches of fresh beets (8-10 medium-sized beets). It’s irresistible. (Feel free to slice up a jalapeno to spark some heat.) How to make Roasted Hasselback Beets with Dill Dressing: So, when I saw some beautiful red beets, I decided to give pickled beets a try. The dill makes this dish extra fresh. Peel and cut into wedges.