Nutrition per serving may change if servings are adjusted.
1¼ pounds medium beets, peeled and cut into ¾-inch pieces
4 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt plus ⅛ teaspoon, divided
½ teaspoon ground pepper, divided
1 teaspoon caraway seeds
¼ cup minced carrot
¼ cup minced shallot
3 tablespoons red-wine vinegar
¼ cup crème fraîche
1 tablespoon chopped fresh dill
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Toss beets with 1½ teaspoons oil and ¼ 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 1½ 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, ⅛ teaspoon salt and ¼ teaspoon pepper.
Toss the beets with the dressing. Serve topped with crème fraîche and dill.
230 calories;19 g fat(5 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 108 mcg folate; 11 mg cholesterol; 7 g sugars; 0 g added sugars; 1,302 IU vitamin A; 6 mg vitamin C; 27 mg calcium; 1 mg iron; 308 mg sodium; 379 mg potassium
Folate (27% daily value), Vitamin A (26% dv)