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Roasted Borscht Salad with Dill
Serves 4
Get ready to impress with this unique twist on a classic Ukrainian dish. It contains all the ingredients you’d find in a traditional borscht, minus the broth, elevating it from a winter staple to a perfect springtime dish that highlights feathery, flavourful dill and all the hearty vegetables you can handle.
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Ingredients
- 2 cups (500 mL) carrots, scrubbed or peeled and chopped into bite-sized pieces
- 2 cups (500 mL) celery, chopped into bite-sized pieces
- 4 cups (1 L) golden beets, peeled and chopped into bite-sized pieces
- 1 1/2 cups (350 mL) roughly chopped sweet onion
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- Generous black pepper
- 1/2 small green cabbage, cut into 4 wedges (keeping core intact to keep cabbage together)
- 1/2 cup (125 mL) chopped dill
- 2 1/2 oz (70 g) light goat cheese (optional)
- Drizzle of balsamic vinegar or balsamic glaze, to taste
Directions
01
Preheat oven to 400 F (200 C)
02
In large mixing bowl, add carrots, celery, beets, and onion. Drizzle with olive oil and toss to coat. Season with salt and a generous amount of freshly ground pepper. Toss onto parchment paper-lined baking sheet. Handling carefully, rub each side of cabbage wedges into the same mixing bowl to coat with remaining oil and seasoning. Add cabbage wedges to other vegetables on baking sheet.
03
Roast in preheated oven for 30 to 40 minutes, until beets are fork tender. The cabbage may have slightly charred edges, but that’s fine—it just adds to the flavour.
04
Plate on serving platter and top with dill and crumbled goat cheese, if using, and then drizzle with balsamic vinegar or glaze, to taste.
05
Serve warm or at room temperature.
