I’M NOT SURE my Russian ancestors ever enjoyed a salad exactly like this, but certainly they ate their share of cabbage and beets. This makes a great meal when combined with baked potatoes and a hearty rye bread.
SERVES: 6 TO 8
INGREDIENTS:
- 4 to 6 medium-size beets (about ½ pounds), tops and roots trimmed to 1 inch
- 1 small head green cabbage (about 2 pounds), quartered, cored, and cut into ½-inch-wide strips
- 1 onion, halved and thinly sliced
- 3 tablespoons walnut or peanut oil
- 2 teaspoons dill seeds
- 1½ cups sour cream
- 1 tablespoon chopped fresh dill
- ¼ cup cider vinegar
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- Place the beets on a large sheet of heavy-duty aluminum foil and wrap to form a well-sealed packet.
- In a large bowl, combine the cabbage, onion, oil, and dill seeds. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Place the beets and cabbage side by side in the oven. Roast the cabbage for 20 to 25 minutes, until very lightly browned and tender, stirring occasionally for even cooking. Do not let the cabbage burn, or it will taste bitter. Roast the beets for 1 to 1¼ hours, until the largest beet is easily pierced with a fork.
- When the beets are cool enough to handle, peel and cut into thin wedges or slices.
- Combine the beets and cabbage in a large serving bowl. Add the sour cream, fresh dill, and vinegar. Season generously with salt and pepper. Toss to coat.
- Serve at room temperature
