Beets with Dill, Lime, and Yogurt

A vibrant and refreshing dish combining tender pressure-cooked beets with a creamy yogurt-garlic dressing, brightened with fresh lime and dill. Perfect as a side dish or light meal.

4 servings

1 hr 20 min

Published October 4, 2025

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Ingredients

•6 medium beets
•1 whole lime
•2 tablespoons extra-virgin olive oil
•1 cup plain whole-milk yogurt
•1 clove garlic
•1 pinch fine sea salt
•2 tablespoons fresh dill
•1 pinch flaky sea salt
•1 pinch black pepper
•garnish

Cooking Instructions

1.
Remove any greens and scrub the beets under warm water.
5 min
2.
Pour 1 1/2 cups of 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.
40 min
3.
Meanwhile, grate the zest off the lime and reserve it; then cut the lime into wedges.
5 min
4.
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.
15 min
5.
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.
10 min
6.
In a small bowl, whisk together the yogurt, garlic, and reserved lime zest. Drizzle the dressing over the beets and top with the dill, flaky sea salt, and lots of black pepper.
5 min

Cooking Instructions

Remove any greens and scrub the beets under warm water.

5 min

Pour 1 1/2 cups of 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.

40 min

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

5 min

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.

15 min

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.

10 min

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

5 min