Roasted beetroot with soured cream, hazelnuts and dill

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

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

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.

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.

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.

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