Beetroot with Fresh Dill

by Etsuyo Bilcich

Beetroot with Fresh Dill (Serves 4)

A vibrant side dish where earthy beetroot meets the freshness of dill. Balanced with a light glaze of Sayaka’s Kitchen Gluten Free Teriyaki Sauce, vinegar, and honey, this recipe is quick, healthy, and perfect for salads, mains, or entertaining.


Ingredients

  • 300g beetroot, peeled and diced

  • 1 tsp Sayaka’s Kitchen Gluten Free Teriyaki Sauce

  • 1 tsp white vinegar

  • 1 tsp honey (or maple syrup for vegan option)

  • 1 tbsp extra virgin olive oil

  • Fresh dill, chopped


Method

  1. Heat olive oil in a fry pan over medium heat.

  2. Add diced beetroot and cook for 7–10 minutes, stirring occasionally. Keep the heat moderate to avoid burning the natural sugars.

  3. In a small bowl, mix teriyaki sauce, vinegar, and honey.

  4. Pour over beetroot, stir well, then turn off the heat.

  5. Sprinkle generously with fresh dill before serving.


Serving Suggestions

  • Serve warm as a side dish with grilled fish, chicken, or tofu.

  • Add to a salad bowl with rocket, feta, and walnuts.

  • Use as a colourful topping for grain bowls or roasted vegetable platters.


Recipe Notes

  • Gluten free: Made with Sayaka’s Kitchen Teriyaki Sauce.

  • Vegan option: Swap honey for maple syrup.

  • Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.

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