Oven Roasted Beets Recipe

Inspired by Sorella

Time1h 30m

Serves4

horseradish creme fraiche

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Ingredients

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1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly under cold running water to remove any dirt. Trim off the beet tops and tails but leave the skins on.
2
Season the Beets
Place the beets on a large piece of aluminum foil. Drizzle with olive oil, and sprinkle with salt and black pepper. Wrap the beets tightly in the foil to create a sealed packet.
3
Roast the Beets
Place the foil packet directly on the oven rack and roast for 45-60 minutes, or until the beets are tender when pierced with a fork. Cooking time will depend on the size of the beets.
4
Cool and Peel
Once roasted, remove the beets from the oven and let them cool for about 10 minutes. Unwrap the foil and, while still warm, slip off the skins using your hands or a paper towel (use gloves if you prefer to avoid staining).
5
Slice the Beets
Cut the peeled beets into wedges or slices as desired and set aside.

6
Mix the Ingredients
In a medium bowl, combine the crème fraîche, prepared horseradish, and lemon juice. Stir until well combined.
7
Season to Taste
Add salt to the mixture to taste, mixing well to ensure the seasoning is evenly distributed.

8
Plate and Serve
Arrange the sliced roasted beets on a serving platter. Spoon the horseradish crème fraîche over the beets or serve it on the side for dipping.