Dill and sour cream recall borscht, but this is a beautiful thick purée perfectly befitting a bright spring table.
Ingredients
- 8 medium beets, scrubbed and halved (or cut into nearly equal pieces)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Generous pinch of kosher or sea salt and ground black pepper
- ½ cup (115 g) full-fat sour cream
- ¼ cup (2 g) chopped fresh dill fronds
- ¼ cup (60 ml) water
- ¾ teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
How to Make It
- Preheat oven to 425° F (220° C). Toss the beets with the olive oil, vinegar, salt, and pepper on a baking sheet. Arrange, cut side down, and roast for 60 minutes, or until softened. Remove from oven and allow to cool until easily handled but still warm. Peel the skins off the beets, using a paring knife, and discard.
- In a food processor fitted with a metal blade, purée warm beets with the sour cream, dill, water, salt, and pepper until chunky smooth, or mash the whole mixture together in a large bowl using a manual masher (Basic Mashing Tools). Serve hot with a sprinkle of freshly chopped dill, if desired.
