roasted beets with horseradish sauce
Ingredients
- 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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