I love beets, but that wasn’t always the case. When I was a kid I thought they tasted like “dirt.” Sound familiar? It wasn’t until my teens when I was working in a health food store and cafe, standing at a juicer all day making juices for customers, that I started to appreciate the beautiful beet. These days I enjoy beets several times a week, whether they are in juice form, roasted, or spiraled raw into a salad. I pick some up on every grocery stop and they are always in my refrigerator.
This recipe was created a few years ago while I was cleaning out my refrigerator. I had several yellow, red, and white beets, some chives, horseradish root, and some vegan sour cream. All of the ingredients were sounding good, so I started creating. I made a dressing with the horseradish root and sour cream, roasted the beets, and garnished with chives. The result: delicious and really pretty to look at.
This has also become one of my favorite recipes to bring to a dinner gathering.
This recipe is:
- has a little bite from the horseradish
I would love to hear how you enjoy beets in the comments below.
roasted beets with horseradish sauce
Yield 6-8 servings
- An assortment of medium beets (red, gold, white), scrubbed, leaves trimmed
- 1 tablespoon of a neutral oil
- 1 cup vegan sour cream (homemade or store bought)
- 1/2 inch fresh horseradish root, grated
- 1 bunch chives, for garnish
- salt & pepper to taste
- PREHEAT. Preheat oven to 375 degrees F.
- PREP. Lightly coat cleaned beets with oil, then wrap beets in aluminum foil by color, so the colors don't bleed into each other and place on a baking sheet.
- COOK. Roast beats in the oven until cooked through, approximately 45 to 60 minutes.
- PREPARE SAUCE. In a blender, combine sour cream and grated horseradish root and blend about 30 seconds. Check flavor, add salt & pepper to taste and blend again.
- PEEL. Remove beats from the oven, let cool for 10 minutes, then peel and slice into thin round slices.
- PLATE. On a large platter, lay round slices in varying colors slightly overlapping them until platter is full, then drizzle sauce on top in a zig zag motion. Garnish with minced chives.
- SERVE & ENJOY!
- If taking to a gathering, keep sliced beets in separate containers or wrapped in foil and plate at the gathering. Add sauce and garnish just before serving.
Courses lunch, dinner