Roasted Borscht Salad with Dill - alive magazine

Name: Roasted Borscht Salad with Dill - alive magazine
Ingredients: 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

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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…

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Ingredients

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