A bright, fresh herb such as dill lightens the earthiness of one of our favorite dark root veggies. Don't believe us? Give these tasty (and healthy) recipes a shot.
Roasted Beets with Creamy Dill Dressing and Pistachios
2 lb beets, peeled and trimmed
1 Tbsp olive oil
Pinch of salt
2 oz goat cheese
1/4 cup plain nonfat Greek yogurt
1 Tbsp finely chopped fresh dill
2 tsp minced shallot
1/4 cup pistachios, roughly chopped
1. Preheat oven to 450°F.
2. Cut beets into wedges, then set in a large square of aluminum foil. Coat with olive oil and salt. Fold foil around beet and bake until tender, about 25 minutes.
3. Meanwhile, combine goat cheese, Greek yogurt, dill, shallot, salt to taste, and 1/4 cup water in a blender and process until smooth. To serve, pour dressing over beets and sprinkle with pistachios.
Makes 4 Servings.
Per serving: 220 cal, 10 g fat (3 g sat), 25 g carbs, 350 mg sodium, 7 g fiber, 9 g protein
Three More Delicious Recipes
1. Herbed beet hummus
Cut 12 oz of beets, scrubbed and with ends trimmed, into 1/2-inch cubes, then steam or boil until soft, 15 minutes. Move beets to food processor and blend with 1 can chickpeas (15 oz), rinsed and drained; 1/3 cup roughly chopped fresh dill; 1/4 cup freshly squeezed orange juice; 3 Tbsp unsalted tahini; 3 cloves garlic, crushed; and 1/4 tsp salt, for 2 minutes, or until smooth. Chill until ready to serve.
Makes 2 1/2 cups.
2. Beet cakes 'n' lox
In a bowl, mix 3 cups grated beets, 1/4 cup grated red onion, 1/4 cup roughly chopped fresh dill, 2 lightly beaten eggs, 1 tsp lemon zest, and 1/4 tsp each salt and pepper. Heat 1 tsp oil in a large nonstick skillet over medium heat. Use a 1/4-cup measure to scoop the beet mixture into the skillet, pressing down on each mound to form a patty. Fit 4 patties into the pan. (Repeat with remaining mixture, using additional oil, if necessary, to make 8 patties.) Serve each patty with 1/2 oz smoked salmon, 1 tsp capers, and 1 tsp sour cream. Garnish with additional sprigs of dill.
3. Beet chips with dip
Preheat oven to 400°F. Slice 2 medium-to-large beets with a mandolin slicer to 1/16-inch thick. Arrange on racks set over 2 baking sheets. Brush lightly with 3/4 tsp extra-virgin olive oil. Set 2 garlic cloves in a square of aluminum foil, drizzle with remaining oil, and fold up. Bake beets and garlic until beet edges brown and curl, 20 to 25 minutes (they will crisp as they cool). To make dip, combine roasted garlic, 2 oz Neufchatel cream cheese, 2 Tbsp 1% milk, 1 Tbsp fresh lime juice, 1 1/2 tsp prepared horseradish, 1 tsp dried dill, and a pinch of salt in a blender and blend until smooth.
Serves 4 as a snack.
More from Women's Health:
4 Genius Ways to Mix Walnuts and Cilantro
5 Beet Smoothies We Want to Drink ASAP
5 Delicious DIY Sauce Recipes
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