Have you jumped on the beet bandwagon? I cannot get enough of these jewels, ordering them at restaurants when I see them on the menu in order to experience various flavor pairings. Last week I had beets from Culinary Dropout that sat on the most delicious sweet and tangy sauce.
This beet salad with yogurt sauce was inspired by my experience at Culinary Dropout. In this colorful dish, sweet beets are zipped up with lime, yogurt, and dill. 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.
1 cup whole plain yogurt
1 lime, zested and juiced
1 tablespoon honey
3 sprigs of fresh dill
There are a number of ways to cook beets, and from my experiments, I cannot tell a difference in taste from roasting them or cooking in the pressure cooker. To roast them in the oven, you simply trim the tops and bottoms, drizzle with olive oil and wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour at 400 degrees, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender.
If you have a pressure cooker, trip the tops and bottoms from the beets first. 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.
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 using a paper towel while they are still warm (they are harder to peel after they’ve entirely cooled down).
Make sauce and plate
In a bowl whisk the yogurt, lime zest, lime juice, and honey. Drizzle the sauce over the warm beets and sprinkle with fresh dill.