A refreshing, sweet salad of roasted beets with a spicy horseradish creme fraiche sauce makes for a great salad all year.
This super easy recipe is almost hands-free, as the oven does most of the work. Once roasted to perfection, the only thing left to do is to easily peel them, slice them, and enjoy with the sauce. If you are searching for more beet recipes, you will love this Roasted Beets and Onion Salad and Bibb Lettuce, Roasted Beets.
Recipe Overview: Roasted Beets with Horseradish Creme Fraiche
- Prep Time: 5 minutes
- Bake Time: 1 hour
- Total Time: 1 hour 5 minutes
- Servings: 4 people
- Cook Method: Oven-baked.
- Flavor & Texture: Refreshing with a touch of pungency.
- Difficulty: Easy. The oven does it all.
- Why this Recipe? Make it ahead of time, very refreshing, and a crowd pleaser.
With the warm months just around the corner, having a few roasted beets available anytime, making this salad will take minutes.
When invited to a gathering, this dish is one of my favorites as I can prepare it the day before and assemble it at the last minute.
I also enjoyed using the orange beets combined with the purple ones, which made for an enjoyable presentation.
Either way, I know this recipe will soon become one of your go-to and favorite.
In this Article
- Recipe Overview: Roasted Beets with Horseradish Creme Fraiche
- A Note From Giangi
- Benefits of beets
- Key Ingredients
- How to roast beets in foil
- How to make this easy roasted beet salad recipe
- Storing and making ahead
- Frequently Asked Questions
- More Recipes You Will Love
- Roasted Beets with Horseradish Creme Fraiche
A Note From Giangi
Benefits of beets
According to Healthline, beets provide some impressive health benefits.
They are also low in calories and a great source of nutrients, including fiber, folate, and vitamin C.
Key Ingredients
Beets – Ensure that they are all the same size for even baking. I like to use the deep purple and the orange ones; they make for a great presentation.
Olive oil – All you need to keep your beets soft and moist during baking.
Horseradish – I love the flavor, and if you are on the fence about how much to use, I suggest you try less than my recommendations and add from there. I love horseradish and love the intensity of it.
Creme fraiche – mixed with horseradish creates a beautiful cream to serve alongside is the perfect combination. Sour cream is an excellent substitute if none can be found.
Salt – your seasoning. Taste as you go along. You may not need much of it.
Lemon – Added to the creme fraiche, it brings the perfect acidity balance and is refreshing.
Purple radish sprouts – This is optional. I found some at the market and I could not resist them. Don’t they look beautiful over it?
How to roast beets in foil
You will not believe how easy it is if you have never roasted beets. You will find the complete recipe at the bottom of this post, but here are a couple of super easy steps.
Step 1: Preheat the oven to 400F.
Step 2: Then, prep your beets. Slice off the green tops and scrub the beets well.
Step 3: Place them in a small ovenproof dish, drizzle with olive oil, and add a splash of water.
Step 4: Cover tightly with aluminum foil, place in your hot oven, sit back, and relax.
Step 5: Roast until fork-tender. The timing will all depend on the size of your beets and freshness. Small beets may cook for about 35 minutes, while larger ones may take an hour or longer.
Step 6: Unwrap the beets and let them cool off by setting them aside.
Step 7: When cool to the touch, use your hands to slip off the skins. Do it over the foil; it will be easier to clean up later.
I told you it was easy!
How to make this easy roasted beet salad recipe
Once your beets are in the oven, follow the above instructions, and you can prepare the horseradish sauce by mixing the horseradish, the crème fraîche, and salt and pepper. Set aside in the refrigerator so all the flavors will combine well.
Once your beets are all peeled and ready to enjoy, slice them and place them on a serving plate. Sprinkle olive oil over it and serve with the horseradish sauce on the side.
Optional: If you can locate some purple radish, sprinkling some over it is fun. But as I mentioned, optional.
Storing and making ahead
I never recommend making vegetables in advance, but beets are an exception.
They are kept beautifully in an airtight glass container in the refrigerator for up to three days, and they can be served chilled, my preference, or you can place them in the oven to warm up. You can also do it there if you have a microwave, which I do not own.
The horseradish and the roasted beet need to be stored separately if at all possible,
They freeze well, too. Wrap them well, and they will keep for up to three months.
Frequently Asked Questions
Is it better to peel beets before or after roasting?
I like to peel them after. All the natural juices will stay intact while roasting, thanks to the skins that hold the moisture in.
Can you eat roasted beets with skin on?
Some people do leave the skin on and they enjoy it. I am not one of them. I love the softness of the beets.
What is the best cooking method for beets?
Steaming is a great way to cook beets while retaining their nutritional value.
What is the healthiest way to eat beets?
Roast them. By roasting them, you will have a minimal loss of vitamin C. Roasted beets are rich and sweet.
More Recipes You Will Love
If you tried this Roasted Beets with Horseradish Creme Fraiche recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Roasted Beets with Horseradish Creme Fraiche
Ingredients
Instructions
- Preheat oven at 400F.
- Drizzle the beets with olive oil and a splash of water. Place in a small ovenproof dish, cover with foil and roast in the preheated oven until just soft. 1 to 1 ½ hour, insert a knife and it should have no resistance going thru. Allow to cool and remove the outer skin.
- In a small bowl mix together the horseradish and crème fraiche, lemon juice and pinch of salt. Mix well and tasting as you go along until the sauce it is the way you like it.
- Cut the beets, place on a dish. Sprinkle a small amount of olive oil over it and serve the horseradish sauce alongside. Add a couple of pinched of the purple radish sprouts
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Salads, Sides, Vegetables
- Cuisine: French
- Occasion: Mother’s Day, Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
The recipe was originally posted on October 29, 2019.
Adele Aiken
I n one photo the beets are stacked with something red. Is that roasted red pepper?
Giangi Townsend
Hi Adele, I used two types of beets. The deep purple one and the orange one, playing with colors. Same wonderful taste.
I hope this helps.
Art Townsend
Yun!
Giangi Townsend
Thank you!