Kamis, 11 September 2008

Roasted Beets with Caraway Seeds

The Beet Princess (aka me) just noticed that it's been a while since her last beetroot post (over a month!?). So it's about time for another one :)

Here's a very-very simple side dish recipe that I served just over a week ago when a bunch of my girlfriends came over for a meal and sharing of some good news. It takes no time to put together, and then it just happily cooks away in your oven while you're preparing for the party. Excellent.

I served it as part of a hot snack table, but these caraway-scented roasted beets would also be a nice hot or warm side dish alongside meat. I love how caraway seeds give this dish a very distinct Northern/Eastern European feel.

Roast Beets with Caraway Seeds
(Küpsetatud peedid köömnetega)
Adapted from Estonian women's monthly Kodu & Aed (Christmas 2007)
Serves 4

4 to 6 smaller beets
4 Tbsp olive oil
4 Tbsp balsamic vinegar
1 tsp caster sugar
2 Tbsp caraway seeds
salt to taste

Using a vegetable peeler, peel the beets and cut the beets into 8-12 wedges, depending on their size. Toss all ingredients in a large bowl, mixing thoroughly.
Pour the seasoned beet wedges into a large oven dish that ideally fits them in one layer.
Roast in a pre-heated 180 Centigrade oven for about 25 minutes, until the beets are cooked.
Serve hot or lukewarm.