Is it better to roast or boil beets for salad?

Either method works. Roasting brings out the sweetness of the beets and adds some caramelization. On the other hand, boiling or steaming, as in this recipe, may be a quicker and easier approach.

What are some creative ways to make salads more exciting?

For more exciting salads, think beyond lettuce, use a variety of vegetables, incorporate some crunch, and use a flavorful homemade dressing.

Should beets be peeled or unpeeled?

You can eat beets with the peels, though it is more common to peel them either before or after cooking. Larger, older beets can have tough skins and should generally be peeled. If you leave the peels on, wash them well to remove any dirt.

Beet Broccoli Salad

Description

This recipe combines two unexpected vegetables for a fresh, earthy, and satisfying side dish. Steaming the vegetables requires minimal cooking, and a tangy, herby yogurt dressing pulls everything together.

Ingredients

Units Scale

1 1/2 pounds small beets
1 pound broccoli
1 small clove garlic
1 lemon, zested and juiced
1/2 cup chopped walnuts
1 cup Greek yogurt
1 tablespoon finely chopped fresh dill
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup raisins

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Instructions

Cook the beets. Add about 1 inch of water to the bottom of a pot. Add a steaming basket and place your beets on top. Cover the pan, turn the heat to high, and bring the water to a boil. Reduce to medium-low, and allow the beets to steam for 15-20 minutes.
Prep the other ingredients. Cut the broccoli into large bite-sized pieces. Mince or press the garlic. Zest and juice the lemon, reserving 2 tablespoons of the juice for this recipe and saving the rest for another use. Add the walnuts to a small pan and toast over low heat, stirring occasionally, until they are browned and fragrant.
Cook the broccoli. When the beets have cooked for about 10-12 minutes, add the broccoli to the pan, cover it again, and continue steaming for 7-8 minutes or until both the beets and broccoli are tender.
Make the dressing. Combine the yogurt, dill, oil, honey, garlic, salt, and pepper in a bowl. Whisk until smooth. Taste the dressing and add more honey or salt, as needed.
Assemble the salad. Peel the beets after they have cooled for a few minutes by gently rubbing them with your fingers. Then cut into large pieces. Arrange the beets on a serving dish. Add the broccoli, toasted walnuts, and raisins.
Dress the salad and serve. Drizzle the yogurt dressing over the salad and serve at room temperature or briefly chilled.

Notes

You can use any kind of beets for this recipe. However, depending on the size and variety, the exact cooking time of your beets may vary, so test them for doneness and continue cooking a few more minutes, if needed.

Nutritional info is based on four servings.

Prep Time: 10 mintues
Cook Time: 25 mintues
Category: Sides
Method: Steaming
Cuisine: American