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Roasted Beets with Horseradish Cream

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Beets are one of Vitaly 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. More Vegetable Side Dishes

By Vitaly Paley
February 2006

Gallery

Credit: © Rob Howard

Recipe Summary

active:
15 mins
total:
2 hrs
Yield:
8
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Ingredients

Directions

  • Preheat the oven to 400°. 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.

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  • 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.

Make Ahead

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

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