Roasted Beets with Horseradish Cream
Elevate your side dish game with vibrant Roasted Beets with Horseradish Cream—an earthy, flavor-packed recipe that’s as stunning as it is simple to prepare. Sweet, caramelized beets are roasted until fork-tender, their natural flavors coaxed out with a touch of olive oil, salt, and pepper. Paired with a luscious horseradish cream made from whipped heavy cream, a zing of prepared horseradish, and a hint of lemon juice, this recipe achieves the perfect balance of sweet, creamy, and tangy. Finished with a sprinkle of fresh dill, this dish is a gorgeous addition to any table, ideal as a salad, appetizer, or side. With just 15 minutes of prep, this easy yet sophisticated recipe is perfect for dinner parties, holidays, or even a weeknight treat. Serve warm or at room temperature for a crowd-pleasing dish that celebrates seasonal produce with gourmet flair!
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill
Instructions
Preheat your oven to 400°F (200°C).
Trim the tops and roots of the beets, leaving a small amount of stem. Wash and scrub the beets thoroughly to remove any dirt.
Place the beets on a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Wrap the foil tightly around the beets to create a sealed packet.
Place the foil packet on a baking sheet and roast in the oven for 60 minutes, or until the beets are tender when pierced with a fork.
While the beets are roasting, prepare the horseradish cream: In a medium bowl, whisk together 0.5 cup of heavy cream, 2 tablespoons of prepared horseradish, 1 teaspoon of lemon juice, and a pinch of salt until thickened to soft peaks. Taste and adjust the seasoning if needed. Refrigerate until ready to use.
Remove the roasted beets from the oven and let them cool until they are cool enough to handle. Use a paper towel to rub the skins off the beets; they should slide off easily.
Slice the peeled beets into wedges or rounds and arrange them on a serving platter.
Dollop the horseradish cream over the top and garnish with 1 tablespoon of freshly chopped dill.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 26.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
