alive logo

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.


    Get golden

    Golden beets are sweeter and less earthy than their red counterparts. They are interchangeable when one or the other is unavailable.


    Roasted Borscht Salad with Dill


      • 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



      Preheat oven to 400 F (200 C)


      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.


      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.


      Plate on serving platter and top with dill and crumbled goat cheese, if using, and then drizzle with balsamic vinegar or glaze, to taste.


      Serve warm or at room temperature.



      SEE MORE »
      Warming Winter Chocolate Bark

      Warming Winter Chocolate Bark

      A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.