Beets with Dill, Lime, and Yoghurt

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This vibrant beetroot with dill, lime, and yoghurt is a refreshing take on a classic root vegetable. By using a pressure cooker to steam the beetroot, you achieve a perfectly tender texture in a fraction of the time, preserving the deep, earthy sweetness that pairs so well with citrus. The dish is brought to life with a zesty lime and garlic yoghurt dressing, which adds a creamy contrast to the jewel-coloured vegetables.

Serving as a sophisticated vegetarian side dish or a light lunch, this recipe is as nutritious as it is beautiful. The addition of fresh dill and flaky sea salt provides a fragrant finish that elevates the simple ingredients. It is an excellent choice for those seeking a healthy, gluten-free option that works brilliantly alongside grilled halloumi or as part of a seasonal Mezze spread.

Ingredients for Beets with Dill, Lime, and Yoghurt

6 medium beets (about 675g)
1 lime
Extra jungfruolja, för att ringla över
240ml plain whole-milk yoghurt
1 garlic clove, grated on a Microplane or minced
Pinch of fine sea salt
2 matskedar hackad färsk dill
Flaky sea salt, for garnish
Freshly ground black pepper, for garnish

How to make Beets with Dill, Lime, and Yoghurt

Remove any greens and scrub the beets under warm water.

Pour 350ml 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.

Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.

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 while they are still warm (they are harder to peel after they’ve entirely cooled down). You can use a paring knife to skin them, or rub the skins off with a paper towel.

Cut the peeled beets into slices or wedges, and arrange them on a platter. Drizzle with olive oil, and then squeeze some of the fresh lime juice over them.

In a small bowl, whisk together the yoghurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.