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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Beets with Horseradish Cream Recipe

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This recipe for Roasted Beets with Horseradish Cream is from The Decker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. beets
3 tbsp. extra-virgin olive oil
1/2 c. sour cream
1/4 c. prepared horseradish (we buy this but can make your own)
juice of 1/2 lemon
kosher salt
freshly ground pepper
2 tbsp. Persillade

Persillade:
1 bunch of Italian parsley, leaves only
3 large cloves of garlic
Directions:
Directions:
Preheat the oven to 400ºF. Set the beets in a roasting pan and drizzle with olive oil. Cover with aluminum foil and bake until tender, about 2 hours.

Remove from the oven and let them cool while you whisk together the sour cream, horseradish, and lemon juice in a a small bowl. Season with salt and pepper.

Remove the skin from the beets while they are still warm, rubbing them with a kitchen towel or paper towels. Cut each beet into bite-sized wedges and transfer them to a serving bowl.

Persiillade: Finely chop the parsley on one side of the cutting board. Finely chop the garlic on other side. Then mix them together and chop until well incorporated

To serve, drizzle the beets with half of the horseradish cream and sprinkle them with the persillade. Serve the remaining horseradish cream on the side.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Making the Persillade is really therapeutic.

 

 

 

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