Beets With Horseradish and Pumpkin Seeds
Updated Feb. 16, 2024
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1small bunch red beets (about 1 pound), washed and leaves removed
- 1small bunch golden beets (about 1 pound), washed and leaves removed
- 2tablespoon extra-virgin olive oil
- Salt and black pepper
- ½cup sour cream
- 2tablespoons prepared horseradish
- 2tablespoons lemon juice
- ¼cup roasted pumpkin seeds
Nutritional analysis per serving (4 servings)
264 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 17 grams sugars; 7 grams protein; 664 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
- Step 2
Slice the peeled beets ¼-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
- Step 3
In a small bowl, combine the sour cream, horseradish, lemon juice, and ¼ teaspoon each salt and pepper. Taste to adjust seasoning.
- Step 4
In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
- Step 5
Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).
- The components of this dish may be prepared two days in advance: The beets can be roasted and peeled ahead of time, but wait until serving to slice them. The horseradish cream may be prepared in advance and stored in the refrigerator, and the pumpkin seeds may be toasted and stored at room temperature.
Private Notes
Comments
Hmmm. Never seen canned yellow beets. Guess I haven't looked hard enough. Also, I always roast beets with their jackets on and mine come out with the rings. I usually leave them in their skin and let them cool down before putting them in the fridge and I don't peel until ready to use. I leave on a bit of the tail and of the stem for roasting which I remove with the peel. I would roast the colors separately and only combine when plating to preserve the color.
David, the wrapping in foil creates some steam that will help the skins to slip of SO much more easily than if you simply roasted them!
This sour cream-horseradish-lemon juice-toasted pumpkin seeds sauce is amazing other root vegetables. I used on beets but also tried with carrots and think turnips or potatoes would be awesome too.
Wasabi sub for horseradish Yoghurt for sour cream Fantastic
Ok - we made this for our pre-thanksgiving weekend day party. We updated a few things as our family loves DILL. We added DILL to the dressing - like 1 TBL+....we also put this on a bed of mixed lettuce, which was dressed with red wine vinegar, olive oil, salt and pepper prior to putting the roasted beets on top. Once we put the roasted beets on we drizzled the dressing, added FRESH DILL on the plate along with chopped green onions....let's just say this was a HUGE hit....thanks for the idea!
Our beets came with long stems (but no leaves), so I cut and sauteed with garlic then used as a bed for the steamed beets with the sauce on top - yum! Also agree on the Greek yoghurt for the horseradish sauce, worked well.