Gluten-free

Roasted Beets with Horseradish Sauce

Recipe Snapshot

Servings

6

Total Time

1 h 10 min

Course

salad

Ingredients

Preheat oven. Cut beets into small wedges about 1-inch thick (either halved or quartered), then place in a large roasting dish. Drizzle with olive oil, Koser salt, and black pepper, then cover with foil and roast. 

Roast the beets

1

Let cool slightly, then use a kitchen towel or paper towel to gently rub off the skin. Set aside. Meanwhile, make the horseradish cream.

Remove the skin

2

Combine sour cream, prepared horseradish (depending on how spicy you want the sauce), and olive oil in a medium bowl, then whisk to combine. Taste, adjust seasoning, then set aside.

Make the horseradish cream sauce

3

Layer the cooked beets on top. Sprinkle with arugula microgreens, walnut pieces, and a sprinkling of flaky sea salt. Finish with a generous drizzle of high quality extra virgin olive oil. Enjoy immediately or at room temperature!

Assemble the beet salad

&

Meet Author

Ari

More Recipes

Easy Stovetop Skillet Lasagna

House Salad with Goat Cheese and Balsamic