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Beets with Dill, Tomatoes and Basil, Corn and Veggies

Yesterday I made an epically yummy meal. I was telling my mother about it before and explained that my rationale behind it was “Hey, let me put together a bunch of stuff that I enjoy eating.” At the farmer’s market, I was mentally throwing dishes together, but not everything clicked until I got home.

What I made was as follows: Balsamic Basil Chicken with Bruschetta topping, grilled veggies (red onion, zucchini, squash), Corn and Vegetable Salad and Beets with Dill.

The chicken was great – I threw it in some balsamic and oil with basil and garlic and let that marinate over night. I grilled it on my Le Cruset pan then and the smell of the garlic bits roasting along with it was lovely. I let it sit a bit when done and then topped it with a kind of bruschetta: halved cherry tomatoes, fresh mozzarella, parsley, basil, balsamic, oil, salt and pepper. Then I put it in the oven to get the cheese all melty. It was divine!

Everything else I did sort of just got thrown together, tasting as I went. I don’t much care for corn but the corn salad was AMAZING. I am in love. It was very sweet, crisp and just delightfully refreshing and cool. The beets were just perfection – the sweetness and saltiness, mixed together to really elevate the way the beets tasted. It was heavenly.

Corn and Vegetable Salad
Inspiration from PJ’s Fresh Corn Salad

4 fresh ears of corn
1 half medium zucchini
1 medium red onion
1 half large green pepper
Olive Oil

Cut all the corn off the ears by standing them up vertically in a bowl and running your knife top to bottom. When all corn is removed, scrape the cob and add in any of the starchy pulp that comes out. It helps bind the salad.

Using the size of the corn as your guide, dice the remaining vegetables into similarly sized chunks. Overall the whole salad should be uniform in size. Add the diced veggies to your corn.

For dressing – you don’t want to overwhelm the veggies, so add just enough olive oil and balsamic to lightly coat. I added a drop of sirracha for spice. Salt and pepper to taste, then mix everything together.

Beets with Dill

6 small roasted beets
1/2 tbsp lemon juice
1 bunch dill

Canned beets would work for this recipes, but I’ve gotten some lovely ones from the farmers’ market, so I decided to use those. To roast them, I clipped everything about about 2″ from the top of the beet roots. I sprayed them with cooking spray, topped them with lemon juice, salt and pepper, then wrapped dill around them, putting the whole thing in foil. I put them in the oven at 400 degrees for 1 hour. The bigger beets took about 1 1/2 hours.

Cut the beets up into small chunks. You could leave them as slices, but it’s harder to dress them.

Put the beets in a bowl and pour the lemon juice over them.

Using a knife, scrape the fronds off the dill, leaving the stems behind. Put the dill on top of the beets.

Mix the beets to combine.

Top with salt and pepper. Kosher salt is amazing on this.



Cristen, a New York City school teacher who loves to cook, even if she's not always amazing at it. Lives in Queens with her husband and two pit bulls. Total cheese addict. Fan of anything savory and sweet, espescially Thai food. Likes to eat seasonally. Trying to be a locavore. Learning how to explain what she likes in a red wine: dry, medium bodied with hints of fruit. If I could only have one network on my TV, it would be the Food Network. I cannot get enough of competitive cooking shows like Top Chef and Iron Chef. I adore Anthony Bourdain more than I probably should.

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