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I know there’s nothing sexy about beets and caraway, well that is until you taste it. That’s high praise from someone who doesn’t like caraway that much. I found this recipe in the great vegetarian cookbook called Cafe Paradiso Seasons by Denis Cotter. This is by far the cookbook I get the most use out of. I received it a few years ago and I’m still finding gems in it all the time.

I hesitated at first because, well, it had caraway. NOT my favorite spice. But Denis has yet to be wrong. I love everything I’ve made from his book. If you are bored of the same old vegetarian recipes you keep seeing over and over again, than this is the book for you. It’s creative, imaginative and the combination of flavors and textures are always spot on. This recipe happens to be vegan but most of his stuff is not. The way in which he uses dairy and eggs, it would be challenging to substitute those ingredients out. Just an FYI. But we’re not even vegetarian. We just like to eat vegetarian, so it works great for us.

So I trusted. I trusted Denis and I was not let down.

Yeah! I love that when that happens.

I even developed a new appreciation for caraway after making this dish. It’s quite surprising how well caraway and beets go together and complement each other so beautifully.

Now this might shock you, but I actually made this as our main course for our Friday date night. Yup, and the hubby wasn’t even disappointed in the least. Now that’s saying a lot without saying much.

I really hope you’ll try this out. It’s so delicious.

Did I mention that when my husband and I first got together he hated beets? I would sneak grated beets into salads and random places. Now he loves them and is eating them as his main course…on date night!


Roasted Beets and Caraway

  • 4 medium sized beets
  • 1 onion, sliced
  • 1 Tbsp olive oil
  • 1 tsp caraway
  • 1 Tbsp maple syrup
  • 1 Tbsp Balsamic Vinegar
  • salt and pepper to taste

To save time, roasting the beets can be done ahead of time.

Pre-heat oven to 375 F. Clean and remove the tops off the beets and the tails (the beet tops can be sauteed like kale, swiss chard and mustard greens). Slice the beets in half and place them in a roasting pan with a little oil, salt and pepper. Cover the baking dish with a foil and bake for 45 minutes to 75 minutes, depending on size.

In a large non stick frying pan over high heat, toast the caraway seeds until fragrant, about 30 seconds. Place the caraway seeds in a separate dish and return the frying pan to the stove. Reduce the high to medium high heat. Add 1 Tbsp of olive oil and the onions and cook until tender, approx 3 minutes. Meanwhile slice the beets. Add the beets to the onion mixture with the caraway seeds, syrup and vinegar. Cook for 3 minutes (or until beets are heated through if using cold beets) and season with salt and pepper. Serve on wilted greens.

This is also delicious with crumbled goat cheese on top.

Wilted Greens

  • 1 Tbsp olive oil
  • 2 garlic cloves
  • 4 large handfuls of wilting greens (kale, swiss chard, mustard greens, beet tops)
  • juice of half a lemon
  • salt and pepper to taste

In a large frying pan heat oil over medium low heat. Add the garlic and cook for 1 minute. Increase the heat to medium high. Add the wilting greens and cook for 3-5 minutes or until wilted. Squeeze the juice of half a lemon onto the greens and season with salt and pepper.


I’m sharing this with Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Allergy Free Wednesday, Cast Party Wednesday, Whole Foods Wednesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, and Pennywise Platter Thursday, Food Renegade, and Foodie Friday.

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