I know that some people aren't terribly fond of beets. But, it's difficult for me to imagine.
For two weeks in a row now, we've gotten the most fabulous beets with our CSA share. The first week, they were golden beets. The second week,they were crimson. Each batch came with a nice tuft of greens, which we ate right away. But, despite my love for the veggies, the beets eluded me.
Finally, last night, after weeding the vegetable garden (and noticing that the dill had started to flower) I had a breakthrough. Why not a Swedish-style roasted beet and potato salad?
We had all the right ingredients -- beets, dill weed, and new red potatoes.
I roasted the beets and potatoes, chopped the dill, and put it together on a plate with a dollop of Mediterranean yogurt. This isn't how the dish would stay, but I knew that if I mixed it together before taking a photo, you'd barely be able to decipher each componant beneath the mad fuschia haze. 
See what I mean? 
Not even Peef was dissuaded by the bright pink color. He finished off every last bite of the salad, and even asked for seconds.
Roasted Beet and Potato Salad
©BURP! Where Food Happens
For two weeks in a row now, we've gotten the most fabulous beets with our CSA share. The first week, they were golden beets. The second week,they were crimson. Each batch came with a nice tuft of greens, which we ate right away. But, despite my love for the veggies, the beets eluded me.
Finally, last night, after weeding the vegetable garden (and noticing that the dill had started to flower) I had a breakthrough. Why not a Swedish-style roasted beet and potato salad?
We had all the right ingredients -- beets, dill weed, and new red potatoes.
I roasted the beets and potatoes, chopped the dill, and put it together on a plate with a dollop of Mediterranean yogurt. This isn't how the dish would stay, but I knew that if I mixed it together before taking a photo, you'd barely be able to decipher each componant beneath the mad fuschia haze. See what I mean? Not even Peef was dissuaded by the bright pink color. He finished off every last bite of the salad, and even asked for seconds.Roasted Beet and Potato Salad
©BURP! Where Food Happens
i am a sucker for beets. i love them and if they are on a menu that is what i will have.
ReplyDeletethis looks great...pink tint and all.
I am the beet lover you need to meet...I adore them and this sounds wonderful!
ReplyDeleteI have a slight obsession with beets, this dish sounds heavenly!!
ReplyDeletey'all are invited over to our place for beets anytime!
ReplyDeleteThat looks so great. Okay I will give beets another try---not my favorite.
ReplyDeletePotato salad is one of my favorites. And with yogurt, even better. I love the light creaminess that yogurt provides. I'll have to try this with beets.
ReplyDeleteWe'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/06/06/key-ingredient-cooks-kitchen-recipe-contest/
ReplyDeleteThanks :),
Sophie
KI Chief Blogger
I love beets and this sounds like a perfect summer recipe! This is going on my "to make" list! Thanks for sharing!
ReplyDeleteI am a roasted beet novice only having made them once, but definitely not like this. I love the way these ingredients sound together. Maybe a splash of lemon and a bit o' garlic? That's how I make my tzatziki. Yum!
ReplyDeleteThis looks so delicious and beautiful. I love beets and am always happy to find new ways to use them.
ReplyDeleteI first encountered something like this in Russia. A wonderful combination.
ReplyDeleteMy mom used me make this dish, when I was a kid. It's a very similar version to Russian beet salad. But your version is healthier: yogurt instead of mayo and I love the fact that you roast beets, instead of boiling. Roasting beets brings up all the sweetness of this wonderful root vegetable. Do you think I can use plain yogurt instead?
ReplyDeleteNancy - Yes, plain yogurt is what we used! It's delicious.
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