January 9 already, time for the first recipe of this brand new year. I actually made it a couple of weeks ago, but although it would have been a nice side dish at Christmas Dinner, this Yellow Beet Salad is also a good option for the beginning of the year. It doesn’t have that many calories, even with the crème fraîche in it, which even surprised me.

Personally I don’t really have to worry about my weight, so it’s not a subject on my New Year’s resolutions list (if I make any). But I know it is a big issue for a lot of other people. After munching on grandma’s Christmas cookies, your mum’s chocolate cake, auntie’s turkey, or just some bad stuff you picked up at the supermarket yourself, it often feels like it’s time for a physical clean up in January. Although I don’t struggle with weight issues, I can relate to the feeling of needing some sort of cleanse in the new year.

My cleanses have never been too clean though ;-) I just can’t get myself through the day on only juices, smoothies or water. I’ve tried and failed multiple times. I came to the conclusion there’s no point in making myself feel miserable over someone else’s idea of a cleanse. Liquids only for a few days to clean out the system may work very well for some folks, but I’m not one of them. So I just stick with my own idea of a body clean up: just eat right. Cut out most processed crap and turn up the volume of the unprocessed stuff. So today’s Yellow Beet Salad would make it to my cleanse menu.

This was actually the first time ever I made something with yellow beets instead of the more common red beets. I knew they existed, but only came across them on the fruits and veggie market a few weeks ago. The funny thing with them is that they look quite similar to red beets on the outside, more orange than red, but not yellow. The big surprise comes when you cut them open. They are beautiful on the inside, like a work of art, with white and pink stripes. Still no yellow to be seen though…. But wait till you cook or steam them. That’s the moment when they turn yellow!

One big advantage: your hand stay a lot cleaner while cutting these beets than the red ones. It doesn’t look like you’ve just slaughtered one of your family members in the kitchen ;-)

As for the taste, they tasted no different than the red ones, at least to me. So use red beets if you can’t find the yellow ones. The salad will probably color pink all over, but who cares? Let’s make it a colorful year!

 

Yellow Beet Salad13

 

Yellow Beet Salad – with Mustard Dill Dressing

vegetarian side dish, serves 4

 

Dietary info: vegetarian – gluten free – nut free

 

For the salad

* 400 grams of yellow beets

* 300 grams of small potatoes, preferably red skinned

* 1 orange bell pepper

* 1 red sweet pepper or red bell pepper

 

For the dressing

* 5 tablespoons of crème fraîche

* 1 tablespoon of fine mustard

* 1 teaspoon of honey

* 1 teaspoon of dried dill tops

* 1/2 teaspoon of salt (I used Himalayan salt)

 

Yellow Beet Salad1

 

1. Peel the beets and cut them up into chunks that are similar in size to the small potatoes.

2. Put the potatoes (with their skins kept on) and beet chunks in a steamer basket and steam for about 20 minutes.

 

Yellow Beet Salad2

 

3. Take out the potatoes and steam the beets 10 more minutes. If you don’t have an option to steam then just cook the beets and the potatoes till they are soft but not too soft.

4. While steaming cut up the peppers into small pieces and set aside in a bowl.

 

Yellow Beet Salad3

 

5. For the dressing mix all dressing ingredients together.

 

Yellow Beet Salad4

 

6. When beets and potatoes are done, cut them up into smaller pieces/slices and add them to the bowl with the cut up peppers.

 

Yellow Beet Salad6

 

7. Add the dressing and mix well.

 

Yellow Beet Salad7

 

8. Put the salad in a nice bowl and serve.

 

Yellow Beet Salad10

Yellow Beet Salad11

Yellow Beet Salad - with a Mustard Dill Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Number of servings: 4

Per Serving 153 calories

Fat 4 g

Carbs 28 g

Protein 4 g

4

Yellow Beet Salad - with a Mustard Dill Dressing

Ingredients

    For the salad

  • 400 grams of yellow beets
  • 300 grams of small potatoes, preferably red skinned
  • 1 orange bell pepper
  • 1 red sweet pepper or bell pepper
  • For the dressing

  • 5 tablespoons of crème fraîche
  • 1 tablespoon of fine mustard
  • 1 teaspoon of honey
  • 1 teaspoon of dried dill tops
  • 1/2 teaspoon of salt (I used Himalayan salt)

Instructions

  1. Peel the beets and cut them up into chunks that are similar in size to the small potatoes.
  2. Put the potatoes (with their skins kept on) and beet chunks in a steamer basket and steam for about 20 minutes.
  3. Take out the potatoes and steam the beets 10 more minutes. If you don't have an option to steam then just cook the beets and the potatoes till they are soft but not too soft.
  4. While steaming cut up the peppers into small pieces and set aside in a bowl.
  5. For the dressing mix all dressing ingredients together.
  6. When beets and potatoes are done, cut them up into smaller pieces/slices and add them to the bowl with the cut up peppers.
  7. Add the dressing and mix well.
  8. Put the salad in a nice bowl and serve.

Notes

Author: Daphne Populiers - www.veggiestylewithdaphne.com

2 thoughts on “Yellow Beet Salad & Mustard Dill Dressing

    1. Daphne Post author

      Hi Megan! You’ve got a nice blog yourself. I think I will try those vegan coconut muffins your husband likes so much. Never tried to make a muffin with mango in it myself, but they look delicious!

      Reply

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