Roasted Beets W Caraway and CRÈme FRAÎche

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

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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