Warm Roasted Beetroot Salad with Horseradish-Dill Cream 

This Warm Roasted Beetroot Salad with Horseradish-Dill Cream is a spinoff of a typical borscht soup common in Eastern Europe. It’s perfect for the end of the cold winter season and provides a flavor step into spring while still holding the taste of winter roots.

Tip: Get preppy

The vegetables for this dish can be made a couple hours ahead, covered, and left at room temperature. The horseradish-dill cream can be made ahead and refrigerated for up to three or four days.

Warm Roasted Beetroot Salad with Horseradish-Dill Cream 

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Course

Main Course

Servings

6

Print Recipe

Ingredients

Beetroot salad

• 1 medium sweet onion peeled and diced
• 1 celery stalk diced
• 2 large garlic cloves minced
• 2 lbs red beetroots peeled and cut into 1 inch chunks
• 3 carrots peeled and cut into 1/2 inch coins
• 1 tsp kosher salt
• 1 bay leaf
• 2 generous fresh thyme sprigs
• 1/4 cup pomegranate arils or halved green or red seedless grapes
• 1/4 cup chopped toasted pistachios or walnuts

Horseradish-dill cream

• 1/2 cup plain Greek yogurt
• 2 tsp extra-hot horseradish, plus extra gluten free if desired
• 2 tsp lemon juice
• 1/2 tsp maple syrup
• 1/4 tsp kosher salt
• 2 Tbsp minced fresh dill plus extra

Ingredients Beetroot salad 1 medium sweet onion peeled and diced 1 celery stalk diced 2 large garlic cloves minced 2 lbs red beetroots peeled and cut into 1 inch chunks 3 carrots peeled and cut into 1/2 inch coins 1 tsp kosher salt 1 bay leaf 2 generous fresh thyme sprigs 1/4 cup pomegranate arils or halved green or red seedless grapes 1/4 cup chopped toasted pistachios or walnuts Horseradish-dill cream 1/2 cup plain Greek yogurt 2 tsp extra-hot horseradish, plus extra gluten free if desired 2 tsp lemon juice 1/2 tsp maple syrup 1/4 tsp kosher salt 2 Tbsp minced fresh dill plus extra

Course Main Course Servings 6 Print Recipe

Instructions

1. In large, heavy-bottomed saucepan, heat olive oil over medium heat. Add onion, celery, and garlic and stir to coat with oil. Sauté for 5 minutes, until onion is just beginning to soften. Stir in beets and carrots. Sprinkle with salt, bay leaf, and thyme. Add enough water just to cover vegetables. Bring to a gentle boil. Cover, reduce heat, and simmer for about 10 to 12 minutes, or just until vegetables are fork-tender.
2. Meanwhile, make horseradish-dill cream. In small bowl, combine yogurt, horseradish, lemon juice, syrup, and salt. Stir to blend. Add more horseradish to taste if you wish. Stir in dill. Set aside.
3. When vegetables are tender, drain and transfer to large, shallow serving bowl. Remove bay leaf and thyme stems. Cool until no longer hot, about 15 minutes. Scatter with pomegranate arils or grape halves and nuts. Drizzle with horseradish-dill cream and scatter additional fresh dill over top. Serve at once.

Recipe Notes

Per serving: 163 calories; 5 g protein; 5 g total fat (1 g sat. fat); 27 g total carbohydrates (18 g sugars, 5 g fiber); 165 mg sodium