Roasted Beets with Caraway & Crème Fraîche
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.Advertisement
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
4 fat, 2 vegetable