Roasted beetroot with soured cream, hazelnuts and dill
- December 2013
- Serves 10
- Takes 20 minutes to make, 40-45 minutes to cook
This dish of roasted beetroot gets a distinctly Scandi treatment – with wonderful herby and nutty flavours.
- Vegetarian recipes
- 8.2g (2.5g saturated)
- 10.1g (9.3g sugars)
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.
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