We looked up a few recipes to glean the basic structure of borscht…and then we decided to just take it all apart.

It’s earthy as all get out with a good mix of mushrooms, sweet due to the beets, and tangy from the lemon, dill, and yogurt sauce. Maybe the presentation makes it look complicated, but it’s simpler than it looks to make; it’s basically making a dressing, putting veg in the oven, and whisking a sauce.

Roasted Beet Salad


2 tablespoons olive oil
1 tablespoon sherry vinegar
2 cups cubed, peeled beets
3 cups mushrooms
Kosher salt and cracked black pepper (to taste)
1/2 cup Greek yogurt
Zest from 1 lemon
3 sprigs dill (chopped, more for garnish)
Thinly sliced shallots and purple cabbage (to garnish)

Serves 2


In a small bowl, whisk together the olive oil and vinegar to create a simple vinaigrette. Toss the beets with half of the vinaigrette and place onto a parchment lined baking sheet and into a cold oven. Turn the oven to 400 degrees and allow beets to cook for 20 minutes. Toss the mushrooms with the other half of the vinaigrette and season them with salt and pepper. Spread mushrooms onto a separate parchment-lined baking sheet and into the oven alongside the beets for 15 minutes.

While the beets and mushrooms roast, assemble the yogurt sauce by mixing the yogurt, lemon, and dill in a small bowl. Spread the yogurt sauce on the bottom of a plate. Top that with the warm roasted beets and the mushrooms. Garnish with shallots, cabbage, and dill sprigs.