Roasted beets with horseradish sauce

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:

• creamy
• fresh
• delicious
• has a little bite from the horseradish

I would love to hear how you enjoy beets in the comments below.

Enjoy!

roasted beets with horseradish sauce

Patty Malcolm | Chickfoodtv

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course dinner, Lunch

Servings 6 servings

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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!

Notes

• 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. 

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