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Roasted Beets with Horseradish Cream Recipe

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This recipe for Roasted Beets with Horseradish Cream, by , is from The Olson 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!

Contributor:  
Contributor:  
Nancy Ilk

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds medium beets, scrubbed
Extra virgin olive oil
3/4 cup sour cream
1/4 cup drained prepared horseradish
1 tbsp fresh lemon juice
Salt and freshly groud pepper
2 tbsp flat leaf parsley

Directions:
Directions:
Preheat oven to 400. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes or until tender. Let cool slightly.
In a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side.

 

 

 

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