Creamed Beets with Fried Dill and Caraway

Beets Harvard is one of the most classic side dishes. This version is inspired from that collegiate classic but with an added pop of flavor in the form of quickly fried caraway seeds and dill.


2 bunches beets, roughly 10, any color
1/2 cup sour cream or buttermilk
1/3 cup olive oil
1 tsp whole caraway seed
5 sprigs dill, leaves picked and left whole
1 orange, zest


  1. Give the beets a quick wash and then place in a pot and cover with salted water
  2. Boil until the beets are tender when pierced with a paring knife, about 20 minutes
  3. While the beets are cooking, heat the olive oil in a small frying pan until warm
  4. Add the caraway seeds and dill remove from the heat to prevent burning
  5. Add the orange zest and then let steep 10 minutes
  6. Drain and then slip the beets out of their skins by either rubbing with a kitchen towel or with a paring knife
  7. Slice the beets into thick rounds or medium sized pieces
  8. Toss the beet pieces with the sour cream and a pinch of salt
  9. Transfer to a serving dish and then spoon the dill caraway oil over the top and serve