Roasted Beet Salad with Horseradish and Crème Fraîche Recipe

Servings: 4

This dish is visually stunning and the flavors are delicious with smoked or roasted fish.


  • 2 lbs red beets
  • 1/2 cup crème fraîche
  • 1/4 cup plain yogurt
  • 1 small piece fresh horseradish, peeled
  • 1 Tbsp. fresh chives, chopped
  • 1 small shallot, chopped fine
  • 1 Tbsp. fresh dill, chopped
  • 2 tsp lemon zest, chopped
  • Salt and pepper


  1. Preheat oven to 350° F.
  2. Wash the beets well and place them in the center of a large piece of foil.
  3. Wrap the foil tightly around the beets and place directly on middle rack in oven.
  4. Roast for 1 to 1 1/2 hours, or until tender.
  5. Let beets rest in foil for about 20 minutes before removing them. Unwrap and let them cool until they can be handled.
  6. Peel beets and cut them into 1/4" thick rounds.
  7. Grate the horseradish on the small holes of a cheese grater to yield 2 Tbsp.
  8. Combine the crème fraîche, yogurt, horseradish to taste, chives, shallots, dill, lemon zest, and salt and pepper to taste.
  9. Toss the beets in with the crème fraîche mixture and adjust seasoning as needed.
  10. Chill for at least 30 minutes before eating.

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