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Roasted Beetroot with Dill, Yogurt and Toasted Caraway
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Beetroot pushes its shoulders up out of the soil by midsummer, the crown often visible above the earth weeks before the roots are fully swollen — a gardener’s cue to lift them young and sweet. Roasting whole in their skins concentrates their earthy sugars rather than leaking them into water. Paired with cool yogurt, feathery dill and the warm bite of caraway, this side turns a humble root into something with real presence on the table.
⏱ Prep 15 min🔥 Cook 60 min👥 Serves 4📊 Level Easy
Ingredients for 4 people
1.75 lb (800g) medium beetroot, ideally with greens attached
2 tbsp (30ml) olive oil
1 tsp (4g) caraway seeds
3/4 cup (180g) thick plain yogurt (Greek-style or strained)
1 small garlic clove, finely grated
2 tbsp (8g) fresh dill, roughly chopped, plus fronds to finish
1 tbsp (15ml) red wine vinegar
1 tbsp (15ml) runny honey or maple syrup
Flaky sea salt and coarsely ground black pepper
2 tbsp (18g) toasted walnuts or hazelnuts, roughly chopped
The Recipe
Heat the oven to 400°F (200°C). Trim the greens from the beetroot, leaving 1 inch (2.5cm) of stalk attached, and set the leaves aside — cutting flush into the root causes it to bleed and dry out during roasting.
Scrub the beets but do not peel them, then wrap each individually in foil with a few drops of water — the trapped steam softens the flesh evenly while the skin protects the colour and sugars from scorching. Roast for 50–70 minutes, until a knife slides through the centre with no resistance; smaller beets finish first, so test each.
While they roast, toast the caraway seeds in a dry pan over medium heat for 1–2 minutes, shaking constantly until they darken a shade and release a warm, aniseed-like aroma — this brief toasting is what separates fragrant caraway from raw, dusty seed. Tip out immediately so they don’t burn in the residual heat.
Make the sauce: stir the grated garlic and a pinch of salt into the yogurt and let it sit for 5 minutes — the salt tames the raw garlic’s sharpness so it perfumes rather than stings. Fold in the chopped dill.
When the beets are cool enough to handle but still warm, rub the skins off with a paper towel; they should slip away cleanly. Warm beets absorb dressing far better than cold ones, so work quickly. Cut into wedges or thick coins.
Toss the warm beets with the vinegar, honey and 1 tablespoon of the olive oil while they’re still hot — the heat opens the flesh to the acidity and sweetness, seasoning them all the way through rather than just coating the surface. Season with salt and pepper.
Spread the yogurt across a wide plate, pile the dressed beets on top, then scatter with toasted caraway, chopped nuts, extra dill fronds and a final thread of olive oil. Serve warm or at room temperature — never fridge-cold, which mutes the earthy sweetness.
