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Roasted golden beets with horseradish and walnuts.
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5 from 1 vote

Roasted Golden Beets with Horseradish

Roasted golden beets with horseradish, walnuts, and arugula is an elegant vegetable side dish for any dinner party or holiday celebration, yet simple enough for a quick weeknight bite. Inspired by a dinner at a lovely bistro in Paris!
Prep10 mins
Cook1 hr
Total1 hr 10 mins
Course: Appetizer || Salad
Cuisine: French
Keyword: beet salad, beets with horseradish, how long to roast beets, how to roast beets, roasted beet salad, roasted golden beets
Servings: 6 -8 servings
Calories: 208kcal
Author: Ari Laing

Ingredients

For beets

  • 3 lbs beets any variety and color
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

For the horseradish cream

  • 1 cup sour cream
  • 2-3 Tbsp prepared horseradish
  • 1 Tbsp extra virgin olive oil

For serving

  • 1/2 cup arugula microgreens or other greens / fresh herbs, such as dill, tarragon, or chervil
  • 1/4 cup walnuts roughly chopped
  • 1 tsp flaky sea salt
  • high quality extra virgin olive oil for drizzling

Instructions

To roast beets

  • Pre-heat oven to 400 F. Cut beets into small wedges about 1" thick (either halved or quartered), then place in a large roasting dish. Drizzle with olive oil, salt, and pepper, then cover with foil and roast for 1 hour. Beets are fully cooked when a knife cuts them with no resistance. If not done, cook for an additional 15-20 minutes.
  • Let cool slightly, then use a kitchen towel or paper towel to gently rub off the skin. Set aside. Meanwhile, make the horseradish cream.

To make horseradish cream

  • Combine all ingredients in a medium bowl, then whisk to combine. Set aside.

To serve

  • Spoon a thin layer of horseradish cream on the bottom of a serving bowl or platter, reserving additional sauce on the side. Layer roasted peeled beets on top.
  • Top beets with arugula microgreens, walnut pieces, and a sprinkling of flaky sea salt. Finish with a generous drizzle of high quality extra virgin olive oil. Serve immediately or at room temperature.

Nutrition

Serving: 1/2 cup salad | Calories: 208kcal | Carbohydrates: 19g | Protein: 4.8g | Fat: 13.9g | Saturated Fat: 4.7g | Cholesterol: 13mg | Sodium: 355mg | Fiber: 3.8g | Sugar: 13.9g
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