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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


Recipe Summary test

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

1/2 cup
230 calories; protein 2.4g; carbohydrates 11.9g; dietary fiber 3.2g; sugars 7.1g; fat 19.1g; saturated fat 5.1g; cholesterol 11.1mg; vitamin a iu 1302.4IU; vitamin c 6mg; folate 108.3mcg; calcium 26.9mg; iron 1.1mg; magnesium 27.1mg; potassium 379.4mg; sodium 307.9mg.

4 fat, 2 vegetable