Fresh Dilled Beets Recipes

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FRESH DILLED BEETS

Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market!

Provided by JUMAHA

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h40m

Yield 4

Number Of Ingredients 6



Fresh Dilled Beets image

Steps:

  • Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
  • Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 1.7 g, Sodium 80.9 mg, Sugar 19.4 g

1 bunch beets, trimmed, leaving 1 inch of stems attached
½ cup distilled white vinegar
¼ cup white sugar
1 tablespoon chopped fresh dill
¼ teaspoon ground cloves
¼ teaspoon ground allspice

TRICOLOR ROASTED BEET SALAD WITH DILL

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 8



Tricolor Roasted Beet Salad with Dill image

Steps:

  • Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
  • To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

1 bunch each gold, white and red beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish

ROASTED BEETS WITH DILL

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



Roasted Beets with Dill image

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.

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

PICKLED BEETS

An easy Pickled Beets recipe.

Categories     Side     Marinate     Beet     Winter     Dill     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 10



Pickled Beets image

Steps:

  • Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
  • Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
  • Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
  • Stir together beets and marinade, then marinate, covered and chilled, 1 day.

1 cup cider vinegar
1/2 cup water
1/2 cup sugar
1/8 teaspoon pickling spice
1/4 teaspoon mustard seeds
1/4 onion, halved
1 small bay leaf (not California)
3/4 teaspoon whole black peppercorns
1/4 bunch fresh dill
3 beets (1 pound without tops)

GRILLED FRESH BEETS

Every summer I go to the farmers markets and get fresh vegetables. Lately the farmers in our area are planting many different types of beets. This recipe is simple and the tender young beets are great.

Provided by School Chef

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4



Grilled Fresh Beets image

Steps:

  • Trim stems from beets.
  • Wash well.
  • Peel beets and cut into quarters.
  • Rub beets well with oil.
  • Season with salt and pepper.
  • Place on low heat grill.
  • Cook til tender and lightly browned.
  • Serve warm or cold.

2 lbs fresh beets
2 tablespoons olive oil
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper

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