Roasted Beets with Horseradish Crème Fraîche

Colorful roasted beets served with a creamy horseradish crème fraîche sauce. The beets are dressed in a tangy shallot vinaigrette that perfectly complements their natural sweetness.

6 servings

1 hr 40 min

Published October 4, 2025

Ingredients

•4 bunches different-colored beets
•½ cup extra-virgin olive oil
•1 tablespoon shallots
•1 tablespoon balsamic vinegar
•2 tablespoons red wine vinegar
•2½ teaspoons lemon juice
•½ cup crème fraîche
•1 tablespoon prepared horseradish
•¼ cup heavy cream
•to taste Kosher salt and freshly ground black pepper

Cooking Instructions

1.
Preheat the oven to 400°F.
5 min
2.
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
10 min
3.
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.
60 min
4.
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.
10 min
5.
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.
5 min
6.
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.
10 min

Ingredients

•4 bunches different-colored beets

•½ cup extra-virgin olive oil

•1 tablespoon shallots

•1 tablespoon balsamic vinegar

•2 tablespoons red wine vinegar

•2½ teaspoons lemon juice

•½ cup crème fraîche

•1 tablespoon prepared horseradish

•¼ cup heavy cream

•to taste Kosher salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 400°F.

5 min

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

10 min

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.

60 min

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.

10 min

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.

5 min

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.

10 min