Best 7 Oven Roasted Beets With Fresh Horseradish And Herbs Recipes

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Oven-roasted beets with fresh horseradish and herbs is a vibrant and flavorful dish that combines the sweetness of beets with the spicy kick of horseradish and the freshness of herbs. This colorful side dish is a perfect accompaniment to a variety of entrees, and it's also a great way to enjoy beets if you're not a fan of their raw flavor. The roasting process caramelizes the beets, bringing out their natural sweetness and making them tender and slightly smoky. The horseradish adds a sharp and spicy note that balances out the sweetness of the beets, and the herbs add a touch of freshness and complexity.

Let's cook with our recipes!

ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE



Roasted Beets with Horseradish Crème Fraîche image

Provided by Suzanne Goin

Categories     Dairy     Side     Roast     Horseradish     Beet     Fall     Winter     Sour Cream

Number Of Ingredients 10

4 bunches different-colored beets
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon diced shallot, plus 1/4 cup sliced shallots
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
2 1/2 teaspoons lemon juice
1/2 cup crème fraîche
1 tablespoon prepared horseradish
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
  • Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
  • While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
  • Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
  • Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

FRESH BEET HORSERADISH



Fresh Beet Horseradish image

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

2 medium (10 ounce) beets
One 4-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

  • Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
  • Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
  • Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

HERB-ROASTED BEETS



Herb-Roasted Beets image

Make and share this Herb-Roasted Beets recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

8 whole beets, peeled
16 garlic cloves, peeled
1/4 cup red wine
1/4 cup olive oil
2 tablespoons fresh oregano, chopped
2 tablespoons fresh thyme
salt and pepper

Steps:

  • Preheat the oven to 180 °C (350 °F).
  • In a bowl, combine all the ingredients. Season with salt and pepper.
  • Place in a baking dish and cover with aluminum foil.Bake for about 1 hour or until tender.

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets with Horseradish Cream image

Categories     Side     Bake     Vegetarian     Root Vegetable     Beet     Sour Cream     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

about 3 1/2 pounds beets including the greens
2/3 cup crème fraîche or sour cream
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled
1/2 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets With Horseradish Cream image

A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.

Provided by Chef Kate

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs beets
2/3 cup creme fraiche or 2/3 cup sour cream
2 -3 tablespoons fresh horseradish, peeled and finely grated
1/2 teaspoon lemon zest, finely grated
1 tablespoon unsalted butter
1 tablespoon fresh chives, minced
2 -3 cups arugula (rocket)

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
  • crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
  • Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
  • Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
  • In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
  • Portion out the arugula on six plates and place the beets atop the greens.
  • Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2

TASTY ROASTED BEETS



Tasty Roasted Beets image

Try roasting beets, it is easy and quick.

Provided by cookingtwist

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 20m

Yield 4

Number Of Ingredients 4

4 beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1 pinch sea salt, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
  • Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g

ROASTED BEETS AND ORANGES WITH HERB BUTTER



Roasted Beets and Oranges with Herb Butter image

Herbs and orange juice add a distinctive flavor to roasted beets in this tasty side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 4

Number Of Ingredients 9

4 medium beets (about 1 lb), peeled, cut into 1-inch pieces
1 small orange, halved, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons butter
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh rosemary leaves
2 tablespoons orange juice

Steps:

  • Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
  • Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
  • In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.

Nutrition Facts : Calories 196, Carbohydrate 13 1/2 g, Fat 3, Fiber 2 1/2 g, Protein 2 g, SaturatedFat 6 1/2 g, ServingSize 1 Serving, Sodium 300 mg

Tips:

  • Choose medium-sized beets for even cooking and tender texture.
  • Trim the beet greens, leaving about 1 inch of stem attached to protect the root.
  • Scrub the beets thoroughly to remove any dirt or debris.
  • Toss the beets in olive oil, salt, and pepper before roasting to enhance their flavor.
  • Roast the beets at a high temperature (400°F) for about an hour, or until they are tender when pierced with a fork.
  • Allow the beets to cool slightly before peeling and slicing them.
  • Use a sharp knife to cut the beets into thin slices for a more delicate texture.
  • Add fresh herbs and a squeeze of lemon juice to the beets just before serving for a refreshing touch.

Conclusion:

Oven-roasted beets are a delicious and versatile side dish that can be enjoyed on their own or incorporated into a variety of recipes. With their naturally sweet flavor and vibrant color, beets add a touch of elegance to any meal. This recipe for oven-roasted beets with fresh horseradish and herbs is a great way to showcase the natural goodness of this root vegetable. The horseradish adds a spicy kick, while the herbs provide a refreshing balance. Whether you serve them as a side dish, salad topping, or even a tart filling, these oven-roasted beets are sure to impress.

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