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

Adam Dolge


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; 19.1 g total fat; 5.1 g saturated fat; 11 mg cholesterol; 308 mg sodium. 379 mg potassium; 11.9 g carbohydrates; 3.2 g fiber; 7 g sugar; 2.4 g protein; 1302 IU vitamin a iu; 6 mg vitamin c; 108 mcg folate; 27 mg calcium; 1 mg iron; 27 mg magnesium;

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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