Warm Roasted Beetroot Salad with Pomegranate Arils, Nuts, and Horseradish Dill Cream - alive magazine

Ingredients

• 2 tsp (10 mL) extra-virgin olive oil
• 1 medium sweet onion, peeled and diced
• 1 celery stalk, diced
• 2 large garlic cloves, minced
• 2 lbs (1 kg) red beetroots, peeled and cut into 1 in (2.5 cm) chunks
• 3 carrots, peeled and cut into 1/2 in (1.25 cm) coins
• 1 tsp (5 mL) kosher salt
• 1 bay leaf
• 2 generous fresh thyme sprigs
• 1/4 cup (60 mL) pomegranate arils or green or red seedless grapes, halved
• 1/4 cup (60 mL) chopped toasted pistachios or walnuts
• 1/2 cup (125 mL) half-fat plain Greek yogurt
• 2 tsp (10 mL) extra-hot horseradish, plus extra
• 2 tsp (10 mL) lemon juice
• 1/2 tsp (2 mL) maple syrup
• 1/4 tsp (1 mL) kosher salt
• 2 Tbsp (30 mL) minced fresh dill, plus extra