Roasted Beets with Horseradish Cream

Prep Time: -
Cook Time: -
Serves: 8

Recipe Provided By: Food & Wine

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Ingredients

3 pounds medium beets, scrubbed
Extra-virgin olive oil
3/4 cup sour cream
1/4 cup drained prepared horseradish
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley

Nutrition Info

Per Serving

Calories: 128 kcal
|
Carbohydrates: 18 g
|
Dietary Fiber: 5 g
|
Fat: 5 g
|
Protein: 3 g
|
Sugars: 10 g

About: Nutrition Info

Cooking Directions

Preheat the oven to 400 degrees F. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly.
Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side.

Yield: 8 servings

3. Still Hungry?

Beets are one of Paley's favorite vegetables to prepare for dinner parties because they can be cooked ahead of time, plus they're almost impossible to overcook. In fact, the longer they roast the sweeter they get.

Notes:

Make Ahead

The beet wedges and horseradish cream can be refrigerated separately overnight. Bring to room temperature before serving.

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