Roasted Beets with Horseradish Cream


  • 8 beets
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • horseradish cream, to serve (see below)
  • Chopped parsley, to garnish


Preheat the oven to 400F.  Scrub and peel the beets, trim the ends, and cut into quarters.  Put the oil and honey in a small bowl and mix well.  Season with salt and freshly ground black pepper.  Divide the beets among four large squares of foil and drizzle with the honey mixture, turning to coat well.  Wrap the beets loosely in the foil.  Bake for 1 hour or until the beets are tender when pierced with a skewer.

Once the beets are cooked, remove from the oven and leave in the foil for 5 minutes.  Remove from the foil and serve with a dollop of horseradish cream, and parsley to garnish.

Horseradish cream

Makes 3/8 cups

  • 1/3 cup heavy cream
  • 1 tablespoon grated fresh horseradish
  • 1 teaspoon lemon juice
  • 1 small pinch sugar

Whip the cream until it starts to thicken, then fold in the horseradish, lemon juice, sugar, and a pinch of salt.  Don’t overwhip the cream as acid from the lemon juice and horseradish will act as a thickener – if the cream is heavily whisked from the start it may split.

Source: The Produce Bible by Leanne Kitchen