Caraway, dill and vinegar turn roasted beets into a borscht-inspired side in this easy and healthy side dish recipe. Source: EatingWell Magazine, October 2019

Advertisement

Ingredients

Directions

  • 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.

Tips

Equipment: Parchment paper

Nutrition Facts

230 calories; 19.1 g total fat; 11 mg cholesterol; 308 mg sodium. 11.9 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2019
Used Black Truffle Olive Oil and Black Truffle Salt. Substituted red wine for vinegar. Used golden beets. Exceptionally good recipe. Read More