Recipes Roasted Beets with Horseradish Cream 5.0 (585) Add your rating & review 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 Vitaly Paley Instagram Chef and restaurateur Vitaly Paley is one of the most innovative chefs in the American culinary scene. The Russian-born, New York City-raised and French-trained chef has won the James Beard Award for Best Chef: Pacific Northwest and won Iron Chef America on Food Network. His New York City restaurant experience includes Union Square Café and Chanterelle. After leaving New York City in 1994, Vitaly and Kimberly Paley set their sights on Portland. As part of Vitaly's 2012 opening of Imperial in downtown Portland, he created his popular Russian pop-up dinner series, DaNet, celebrating his childhood food. Vitaly and Kimberly opened Headwaters inside the historic Heathman Hotel in October 2016. The restaurant specializes in sustainable seafood, and they also host weekly Russian tea parties. In 2017, Vitaly opened The Crown, a New York-style pizza bar inspired by his love of the city. Chef Paley most recently opened Rosa Rosa, his fifth restaurant, in the Dossier building in downtown Portland. A tribute to the City of Roses and named after Paley's grandmother Rosa, Rosa Rosa takes inspiration from the rich culinary traditions born across the Caucasus Mountains and the Mediterranean Sea. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Rob Howard Active Time: 15 mins Total Time: 2 hrs Yield: 8 Ingredients 3 pounds medium beets (scrubbed) Extra-virgin olive oil ¾ cup sour cream ¼ cup drained prepared horseradish 1 tablespoon fresh lemon juice Salt and freshly ground pepper 2 tablespoons chopped flat-leaf parsley 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. 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. Rate it Print