Sweet and tender roasted beets with honey dill vinaigrette are served with a honey dill yogurt and topped with tangy blue cheese and toasted walnuts. A hearty dish with delicate flavours inspired by the robust fare of the Dwarven Kingdom of Erebor.
SPRING IN MIDDLE EARTH
As the snow melts and the first buds of spring begin to open, let us imagine what foods would grace the tables of JRR Tolkien’s Middle Earth. With the winter stores of last year’s harvest beginning to dwindle, all the races of Middle Earth would look to the early offerings of the earth. From tender shoots and greens to the first root vegetables, what delicacies would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the world begins to waken from its cold slumber, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Spring Feast in Middle Earth.
In The Misty Mountains
Rooted in the deep stone halls beneath the Misty Mountains, this dish reflects the dwarves’ reverence for bold flavors and carefully crafted fare. Earthy beets, pulled from gardens cultivated in sunlit valleys, are roasted until tender and sweet, then dressed with a honey-sweetened mustard dill vinaigrette. Served atop yogurt laced with the same vinaigrette, the warm beets are crowned with crumbled blue cheese, toasted walnuts, and fresh dill. Rich yet balanced, hearty yet refined, this dish speaks to the dwarves’ deep connection to the stone, the soil, and the treasures they draw from both.
Ingredients
Beets: If possible, use small red or golden beets with smooth skin and firm texture. After peeling, cut the beets into wedges for even roasting and maximum caramelization. Red beets provide a vivid visual contrast, while golden beets offer a slightly milder, less earthy flavour.
Blue cheese: Choose a creamy, bold blue cheese like Gorgonzola, Roquefort, or a good-quality domestic blue cheese. For a slightly milder option, try Danish blue or Cambozola. Crumble it by hand rather than buying pre-crumbled for better texture and flavour. Sprinkle just before serving to preserve its structure and creamy bite.
Walnuts: Toasted walnuts lend a satisfying crunch and a deep, nutty richness that compliments the beets and brings contrast to the creamy yogurt base. Use raw, unsalted walnuts and toast them lightly in the oven until golden and fragrant—this enhances their flavour and texture. Let them cool before chopping. Pecans or hazelnuts can be swapped in if needed, but walnuts are the most classic pairing.
How to Make Roasted Beets with Honey Dill Vinaigrette
Roast the beets
Preheat the oven to 425°F. Peel the beets and cut into wedges. Transfer the beets to a baking sheet and drizzle with olive oil. Season with kosher salt and pepper, tossing to evenly coat the beets. Roast the beets for 35 to 40 minutes until tender.
Meanwhile, add the walnut halves to another small baking sheet. Bake in the same oven for 4 to 6 minutes until toasted. Let cool and then roughly chop. Set aside until serving.
Make the vinaigrette
In a small bowl, combine the minced garlic, fresh dill, Dijon mustard, honey, 1/2 tsp kosher salt, 1/8 tsp pepper and apple cider vinegar. Whisk together. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified.
Reserve and set aside 2 tablespoons of the vinaigrette. Add the yogurt to the remaining vinaigrette and whisk until smooth. Chill until ready to serve.
Serve the Roasted Beets with Honey Dill Vinaigrette, Blue Cheese, and Walnuts
When the beets are tender and fully cooked, remove from the oven. Drizzle with the reserved vinaigrette, tossing to coat the beets. Spoon the yogurt sauce onto a serving platter, spreading it out into a large circle. Pile the warm beets on top of the yogurt. Sprinkle with crumbled blue cheese, the chopped walnuts, and more fresh dill. Enjoy!
