Updated: Sep 12, 2020
ACTIVE: 25 minutes TOTAL: 45 minutes
Equipment: Parchment Paper
Caraway, dill and vinegar turn beets into a borscht-inspired side.
1 1/4 pounds medium beets, peeled and cut into 3/4 inch
4 tablespoons extra-virgin olive oil
1/4 teaspoon salt, plus 1/8 teaspoon
1/2 teaspoon ground pepper
1 teaspoon caraway seeds
1/4 cup minced carrot
1/4 minced shallot
3 tablespoons red-wine vinegar
1/4 cup creme fraiche
1 tablespoon chopped fresh dill
1. Preheat oven to 400’F.Line a rimmed baking sheet with parchment paper.
2. 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 halfway once, until tender, 30-35 minutes. 3. 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 in the caraway seeds and slowly whisk in the remaining 3 tablespoons oil, 1/8 teaspoon salt, and 1/4 teaspoon pepper. 4. Toss the beets with the dressing. Serve topped with with creme fraiche and dill.
SERVES 4: 1/2 CUP EACH
CAL 230 / FAT 19G(SAT 5G) / CHOL 11MG / CARBS 12G / TOTAL SUGARS 7G(ADDED 0G) / PROTEIN 2G / FIBER 3G / SODIUM 308MG / POTASSIUM 379MG