Roasted beetroot with soured cream, hazelnuts and dill

  • Published: 30 Nov 13
  • Updated: 18 Mar 24

This dish of roasted beetroot gets a distinctly Scandi treatment – with wonderful herby and nutty flavours.

  • Serves 10
  • Takes 20 minutes to make, 40-45 minutes to cook
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Recipe from December 2013 Issue

Nutrition

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

  1. 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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