Roasted Beets with Caraway Seeds

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

Heres 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 youre 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 womens 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.

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Pickled red beets

Red beets are traditionally served with meats, especially pork, but I like them best in herring salad, creamy beet salad (recipe upcoming) and with liverwurst on Danish rye bread.

Red beets
water
salt

100-200 g sugar
1 liter white vinegar

Wash the beets thoroughly in cold water, put into cold water, add salt and cook until done through. Remove from the cooking liquid and gently remove the skins with your hands and cut off the tops. Slice the beets into slices, about 1/2 cm thick (I like them crinkle-cut). Fill a pickling jar with the beet slices.

Cook together sugar and vinegar until the sugar is melted. Pour boiling vinegar over the beet slices. They will keep in sealed jars for 2-3 months.

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