Roasted Borscht Salad with Dill

Servings people

2 cups carrots scrubbed or peeled and chopped into bite-sized pieces
2 cups celery chopped into bite-sized pieces
4 cups golden beets peeled and chopped into bite-sized pieces
1 1/2 cups roughly chopped sweet onion
2 Tbsp extra-virgin olive oil
1/4 tsp salt
Generous black pepper
1/2 small green cabbage cut into 4 wedges (keeping core intact to keep cabbage together)
1/2 cup chopped dill
2 1/2 oz light goat cheese optional
Drizzle of balsamic vinegar or balsamic glaze to taste

Preheat oven to 400 F.
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.
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.
Plate on serving platter and top with dill and crumbled goat cheese, if using, and then drizzle with balsamic vinegar or glaze, to taste.
Serve warm or at room temperature.

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