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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Oven baked potato wedges with caraway seeds

I love caraway seeds, thats not a secret. There have been roasted beets with caraway seeds, shaken cucumber salad with caraway seeds, creamy beetroot soup with horseradish and caraway seeds, caraway-infused sauerkraut braised in beer, easy cheese crisps with caraway seeds - to name just a few. And one of my old favourites that has recently enjoyed a comeback, is a recipe for oven-baked chips with caraway seeds.

So heres what you need to do.

Take your favourite roasting potato (I use a variety, Laura, which has a thin pink skin and dark yellow flesh - Estonians like their potatoes to be yellow, not white inside), scrub very clean and cut lengthwise into wedges (four is plenty). Place into an oven tray, preferably large enough to snugly fit the potatoes in one layer. Drizzle generously with oil (and give them a good stir, so theyd be covered with oil), season with sea salt and caraway seeds.

Bake for 35-45 minutes (the timing really depends on the size and variety of your chosen potato) at 200 C/400 F, until the potato wedges are soft inside and crisp & brown outside and a lovely smell of caraway seeds has filled your kitchen. Sprinkle with some extra sea salt, if necessary.

Serve as a side dish with some meat, or simply dip them into some nice sour cream. Mmmmmm....

Ahjukartulid köömnetega

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