Okay, these beets aren’t actually named “candy cane” beets. This variety of beet’s real name is chioggia, which is hard to spell and harder to pronounce.
Plus, they look like candy canes!
Luckily, everyone realized this, thus – candy cane beets.
So, I had this whole recipe planned for golden beets and then, as I peeled them, I realized I had a set of chioggias on my hands.
I still stuck with the recipe and it worked out just as well!
The yogurt-dill sauce is so fresh, which works nicely with the simple flavors of the golden beets and lets their colors shine. A heavier sauce would’ve covered up their gorgeous color!
The chicken adds protein and soaks up the dill sauce, making every bite flavorful and refreshing.
Now, if you don’t shop at a farmer’s market and you tend to buy produce at a super market, there’s a good chance the beets will come without their stalks/greens. If so, don’t worry – just skip the steps regarding the beet greens.
Place a saucepot filled halfway with water to a boil and set a bowl nearby filled with ice. Once boiling, add in the beet noodles and greens (optional) and cook for 1-2 minutes or until slightly softened. Drain into a colander and immediately set over ice to stop the cooking process. Pat dry once cooled.
While the beets cool, place all of the ingredients for the yogurt-dill sauce into a bowl and whisk together. Set aside.
Place the chicken, beet noodles and beet greens (optional) into a large mixing bowl, add the yogurt-dill sauce and toss together to combine.
Plate the salad and garnish with any additional dill, if desired.
Ohhh yogurt dill sauce sounds great!