Nordic Roasted Root Vegetable Bowl

Bring 3 cups of salted water to a boil. Add rye berries, reduce heat to a simmer, and cook for 45-50 minutes until tender but still chewy. Drain.

Preheat oven to 425F. Toss parsnips, carrots, and beets separately with olive oil, caraway seeds, salt, and pepper on a large baking sheet (keep beets on their own section to avoid color bleeding). Roast for 30-35 minutes, tossing once, until golden and tender.

Stir together Greek yogurt, horseradish, 2 tbsp chopped dill, lemon juice, honey, and a pinch of salt. Taste and adjust seasoning.

Divide warm rye berries among 4 bowls. Arrange roasted root vegetables in sections over the grains, keeping the beets slightly separate for visual appeal.

Dollop horseradish-dill yogurt over each bowl and sprinkle with remaining fresh dill. Serve warm.