Caraway, dill and vinegar turn roasted beets into a borscht-inspired side in this easy and healthy side dish recipe.

Adam Dolge
Source: EatingWell Magazine, October 2019


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

  • Toss beets with 1 1/2 teaspoons oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to the prepared pan. Roast, stirring once halfway, until tender, 30 to 35 minutes.

  • Meanwhile, toast caraway seeds in a small saucepan over medium-low heat until fragrant, about 2 minutes. Transfer to a medium bowl. Add 1 1/2 teaspoons oil, carrot and shallot to the pan. Cook, stirring occasionally, until very soft, 5 to 7 minutes. Stir in vinegar and remove from heat. Stir into the caraway seeds and slowly whisk in the remaining 3 tablespoons oil, 1/8 teaspoon salt and 1/4 teaspoon pepper.

  • Toss the beets with the dressing. Serve topped with crème fraîche and dill.


Equipment: Parchment paper

Nutrition Facts

230 calories; protein 2.4g 5% DV; carbohydrates 11.9g 4% DV; dietary fiber 3.2g 13% DV; sugars 7.1g; fat 19.1g 30% DV; saturated fat 5.1g 26% DV; cholesterol 11.1mg 4% DV; vitamin a iu 1302.4IU 26% DV; vitamin c 6mg 10% DV; folate 108.3mcg 27% DV; calcium 26.9mg 3% DV; iron 1.1mg 6% DV; magnesium 27.1mg 10% DV; potassium 379.4mg 11% DV; sodium 307.9mg 12% DV.

Reviews (1)

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Rating: 5 stars
Used Black Truffle Olive Oil and Black Truffle Salt. Substituted red wine for vinegar. Used golden beets. Exceptionally good recipe. Read More