Roasted Borscht Salad with Dill
Servings
4people
Servings
4people
Ingredients
  • 2cups carrotsscrubbed or peeled and chopped into bite-sized pieces
  • 2cups celerychopped into bite-sized pieces
  • 4cups golden beetspeeled and chopped into bite-sized pieces
  • 1 1/2cups roughly chopped sweet onion
  • 2 Tbsp extra-virgin olive oil
  • 1/4tsp salt
  • Generous black pepper
  • 1/2 small green cabbagecut into 4 wedges (keeping core intact to keep cabbage together)
  • 1/2cup chopped dill
  • 2 1/2oz light goat cheeseoptional
  • Drizzle of balsamic vinegar or balsamic glazeto taste
Instructions
  1. Preheat oven to 400 F.
  2. In large mixing bowl, add carrots, celery, beets, and onion. Drizzle with olive oil and toss to coat. Season with salt and a generous amount of freshly ground pepper. Toss onto parchment paper-lined baking sheet. Handling carefully, rub each side of cabbage wedges into the same mixing bowl to coat with remaining oil and seasoning. Add cabbage wedges to other vegetables on baking sheet.
  3. Roast in preheated oven for 30 to 40 minutes, until beets are fork tender. The cabbage may have slightly charred edges, but that’s fine—it just adds to the flavor.
  4. Plate on serving platter and top with dill and crumbled goat cheese, if using, and then drizzle with balsamic vinegar or glaze, to taste.
  5. Serve warm or at room temperature.
Recipe Notes

Per serving: 215 calories; 6 g protein; 8 g total fat (1 g sat. fat); 35 g total carbohydrates (21 g sugars, 9 g fiber); 383 mg sodium