These Roasted Beets with Dill and Cashew Sour Cream are a match made in heaven. And when the ingredients come from the garden, this match becomes magical. I have a thing for beets, and I’m so happy that my daughter is also in love with them. Who would have thought? Roasting is very easy, see how I do!
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintRoasted Beets with Dill and Cashew Sour Cream
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb red beets, scrubbed, roasted in the oven
- 2 tablespoons fresh dill, minced, plus more to garnish
- 1 tablespoon olive oil
- Cashew sour cream, to taste
- Sea salt and pepper
Instructions
Cut beets in bite-size cubes and place in a mixing bowl. Add the olive oil, dill, and sea salt and pepper, to taste. Mix well. Place on a serving platter, drizzle with the cashew sour cream and garnish with fresh dill fronds. Bon appétit!
Betteraves rôties à l’aneth avec crème sûre à la noix de cajou
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 portions 1x
Ingredients
- 1 livre de betteraves, parées et rôties au four
- 2 c. à soupe d’aneth frais, émincé
- 1 c. à soupe d’huile d’olive
- Crème sûre à la noix de cajou, au goût
- Sel de mer et poivre, au goût
Instructions
Couper les betteraves en cubes et placer dans un bol à mélanger. Ajouter l’huile d’olive, l’aneth et le sel de mer et poivre, au goût. Bien mélanger. Déposer sur une assiette de service et arroser de crème sûre. Garnir de branches d’aneth frais et servir. Bon appétit!
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