Inspired by vibrant and flavorful borscht soup, this salad features the same roasted vegetables — beets, carrots, and onions — and is dressed with plenty of vinegar and dill.
Makes six to 12 servings
Prep time: 20 minutes
Cook time: 40 minutes
- 1/2 lb. carrots (8 to 10 medium), cut into 2-inch chunks
- 2 medium onions, each cut into 10 wedges
- 1 1/2 lbs. beets (about 4 large), peeled and each cut into 8 wedges
- 3 tbs. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 tsp. red-wine or sherry vinegar
- 1/4 cup roughly chopped fresh dill, plus more for garnish
- Sour cream, for serving
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper or foil.
In a large bowl, toss the carrots with 1 tablespoon of the olive oil, and season with salt and pepper. Arrange the carrots in one section of one of the prepared baking sheets. Repeat with the onions, followed by the beet wedges, arranging each of the vegetables in their own sections of a baking sheet. Cover with foil.
Roast the vegetables for about 20 minutes, until nearly tender. Remove the foil and rotate the baking sheets. Roast for 10 to 20 minutes longer, until the vegetables are nicely tender and browned in spots. Let cool slightly.
Return the vegetables to the bowl and toss with the vinegar. Let stand for five minutes. Add the 1/4 cup dill and toss again. Spread the salad out on a platter or in individual bowls. Dollop sour cream on top, garnish with more dill, and serve. (Note: If you don’t want the colors of the vegetables to bleed, keep them separated by color when you toss with vinegar. Plate and add the sour cream and dill just before serving.)
Recipes reprinted from Modern Potluck: Beautiful Food to Share. Copyright © 2016 by Kristin Donnelly. Photography copyright © 2016 by Yossy Arefi. Published by Clarkson Potter / Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
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