Roasted Beets with Horseradish Cream

Beets seem to be something of an acquired taste. I know very few, if any, people who rush out dancing for joy because it's beet season. But since I receive them in my CSA basket from time to time, I like to find new ways of cooking them.

You might be surprised to learn that not all beets are that deep purple color that stains everything. The beets I had recently varied from a creamy white to a mottled red.

I was also interested to find some horseradish root in my basket. Sadly, I really haven't been able to find any recipes other than horseradish sauce or the horseradish cream below, so if you come across anything, send it this way!

Roasted Beets

Peel and quarter your beets, remembering to be very careful if they are the typical dark variety as they will stain everything they come into contact with.

Preheat your oven to 400F. Make little packets of foil, containing beets and a drizzle of olive oil and honey. Roast in the oven for about an hour.

Horseradish Cream

Peel and grate your horseradish root. Whip 5oz cream until it's fairly thick but not TOO thick. No peaks. Fold in 2tbs grated horseradish, 2 tsp lemon juice, a pinch of sugar and a pinch of salt. (Be sure to add enough horseradish as you want the cream to have a good kick to it).

Serve either with beef or over the roasted beets.