Serve the borscht with dollops of the dill cream, garnished with more of the dill.
Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.
If you are one of the many people who have only tried cooked beets, be prepared to fall in love. The secret to the tastiest raw beets is to cut them very thinly.
In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.
The combination of pickled beets and horseradish is common in eastern Europe, and its popularity has been co-opted by German cooks, who have long used both elements in the kitchen.