5 from 6 votes
Roasted Beets with Horseradish Creme Fraiche
This Beet Salad recipe is perfect for a quick lunch at the office or for side vegetables with any fish or chicken.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings:
4
people
Calories:
42 kcal
Course:
Side Dish, Salad
Cuisine:
French, Vegetarian
Ingredients
- 4 beet skin on
- olive oil
- 2 tablespoons horseradish
- ½ cup crème fraîche
- salt
- ½ lemon squeezed
- radish sprouts optional, purple
Instructions
- Preheat oven at 400F.
- Drizzle the beets with olive oil and a splash of water. Place in a small ovenproof dish, cover with foil and roast in the preheated oven until just soft. 1 to 1 ½ hour, insert a knife and it should have no resistance going thru. Allow to cool and remove the outer skin.
- In a small bowl mix together the horseradish and crème fraiche, lemon juice and pinch of salt. Mix well and tasting as you go along until the sauce it is the way you like it.
- Cut the beets, place on a dish. Sprinkle a small amount of olive oil over it and serve the horseradish sauce alongside. Add a couple of pinched of the purple radish sprouts
Cup of Yum
Nutrition Information
Calories
42kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Sodium
95mg
(4%)
Potassium
303mg
(6%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
25IU
(1%)
Vitamin C
13mg
(14%)
Calcium
21mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 42
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Sodium | 95mg | 4% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 21mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.