Warm Roasted Beetroot Salad with Horseradish-Dill Cream 
Beetroot salad
  • 1medium sweet onionpeeled and diced
  • 1 celery stalkdiced
  • 2large garlic clovesminced
  • 2lbs red beetrootspeeled and cut into 1 inch chunks
  • 3 carrotspeeled and cut into 1/2 inch coins
  • 1tsp kosher salt
  • 1 bay leaf
  • 2 generous fresh thyme sprigs
  • 1/4cup pomegranate arils or halved green or red seedless grapes
  • 1/4cup chopped toasted pistachios or walnuts
Horseradish-dill cream
  • 1/2cup plain Greek yogurt
  • 2tsp extra-hot horseradish, plus extragluten free if desired
  • 2tsp lemon juice
  • 1/2tsp maple syrup
  • 1/4tsp kosher salt
  • 2Tbsp minced fresh dillplus extra
  1. In large, heavy-bottomed saucepan, heat olive oil over medium heat. Add onion, celery, and garlic and stir to coat with oil. Sauté for 5 minutes, until onion is just beginning to soften. Stir in beets and carrots. Sprinkle with salt, bay leaf, and thyme. Add enough water just to cover vegetables. Bring to a gentle boil. Cover, reduce heat, and simmer for about 10 to 12 minutes, or just until vegetables are fork-tender.
  2. Meanwhile, make horseradish-dill cream. In small bowl, combine yogurt, horseradish, lemon juice, syrup, and salt. Stir to blend. Add more horseradish to taste if you wish. Stir in dill. Set aside.
  3. When vegetables are tender, drain and transfer to large, shallow serving bowl. Remove bay leaf and thyme stems. Cool until no longer hot, about 15 minutes. Scatter with pomegranate arils or grape halves and nuts. Drizzle with horseradish-dill cream and scatter additional fresh dill over top. Serve at once.
Recipe Notes

Per serving: 163 calories; 5 g protein; 5 g total fat (1 g sat. fat); 27 g total carbohydrates (18 g sugars, 5 g fiber); 165 mg sodium