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!
Servings: 6 -8 servings
- 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
- 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
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
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.
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