Roasted Beets with Horseradish Sauce
Preparation Time: 15min
Yields: 4 Servings
Total Time: 2hr
FOR THE BEETS AND SAUCE
- 4 medium beets
- 2 Tbs canola oil
- 1/3 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons prepared horseradish
- kosher salt
One of my go to sides in the colder months! These beets are amazing on their own but are superb with a grilled steak.
FOR THE BEETS
Preheat oven to 425 degrees. Place the rack in the second position from the top. Wash the beets to remove any dirt. Remove the greens and the stems from the beets. Line a rimmed baking sheet with foil. Cut another piece of oil roughly the same size as the one used for the baking sheet and place it on the baking sheet. Place the beets on the foil and coat with the oil and sprinkle a couple of pinches of salt over the beets. Pull up the sides of the foil around the beets and fold to form a pouch. Place the beets in the oven and roast until tender, about 50 -60 minutes. Remove from the oven and let the beets stand at room temp until they are cool enough to handle, about 20 minutes. Remove beets from the foil, peel and dice into ½” pieces.
FOR THE SAUCE
In a medium-mixing bowl, using a whisk, combine the sour cream, lemon juice, horseradish and a pinch of salt. Add the beets and toss to combine. Taste and adjust seasoning with salt and or lemon. This dish is best if allowed sit out at room temp before serving. This dish goes very well with grilled steak!