Roasting sweetens the beets while the creamy horseradish sauce adds a hint of spice.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 everydaygourmettv | 2022-10-19 05:30:08 |  1,824 Views |
Roasted beets with horseradish crème fraîche | EG12 Ep88
I usually think of beets as a late fall or winter vegetable as they store very well after their growing season. However early to midsummer is the best time to enjoy the sweetest smallest beets of the year. Beets and horseradish are a classic Slavic/Jewish combination and I think they work particularly well when roasted to enhance their sweetness and the horseradish comes in the form of a creamy sauce.
I start by roasting my beets using my tried-and-true method: I make a small bag out of aluminum foil; throw the beets inside with a little oil salt and pepper (you can also add some herbs for extra flavor if you like); then seal it tightly and throw it on a tray and into a 190°C (375°F) oven. The beets will eventually roast in their own steam which gives them a deep beet flavor. Once they’re tender enough to easily pierce with the tip of a toothpick or metal skewer they’re done; it should take about an hour and a half total. You can test by poking your toothpick or skewer directly through the foil.
Serious Eats / J. Kenji López-Alt
