Roasted beetroot with soured cream, hazelnuts and dill
- Published: 30 Nov 13
- Updated: 26 May 25
This dish of roasted beetroot gets a distinctly Scandi treatment – with wonderful herby and nutty flavours.
Advertisement
Ingredients
- 11-13 medium beetroot (about 1.3kg)
- 3 tbsp olive oil
- 2 tsp caraway seeds
- 150ml soured cream
- 3 tbsp finely chopped dill
- 25g toasted chopped hazelnuts
Advertisement
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Peel the beetroot under running water (use rubber gloves if you don’t want to stain your hands) and cut into large chunks. Scatter into a large ovenproof roasting tin or dish, drizzle with olive oil and add the caraway seeds, then roast for 40-45 minutes until soft and slightly shrivelled.
- Stir through the soured cream mixed with a splash of warm water to coat the beetroot evenly. Spoon into a serving dish and scatter with the dill and hazelnuts to serve.
Recipe continues after advertising
Advertisement
- Recipe from December 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 125kcals
- Fat
- 8.2g (2.5g saturated)
- Protein
- 3.4g
- Carbohydrates
- 10.1g (9.3g sugars)
- Fibre
- 3.7g
- Salt
- 0.2g
delicious. tips
Cut, oil and scatter the beetroot with caraway seeds the night before. Chill in the fridge overnight, covered with damp kitchen paper.
You don’t need to leave the garnish until the last minute. Cut the dill the night before and keep in a small plastic container, wrapped in damp kitchen paper in the fridge. Toast and chop the hazelnuts the night before and keep in an airtight container in a cool place overnight.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] Inspo – Beetroot Salad Inspo from Delicious Magazine […]