Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Beets with Horseradish Cream 5.0 (585) Add your rating & review Beets are one of Vitaly Paley's favorite vegetables to prepare for dinner parties because they can be cooked ahead of time, plus they're almost impossible to overcook. In fact, the longer they roast the sweeter they get. More Vegetable Side Dishes By Vitaly Paley Vitaly Paley Chef and restaurateur Vitaly Paley is known for restaurants Imperial, Headwaters, The Crown, and Rosa Rosa in Portland, Oregon. He won the 2005 James Beard Award for Best Chef: Northwest/Hawaii for Paley's Place Bistro & Bar, which impacted Portland's culinary scene for 25 years. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Rate PRINT Share Photo: © Rob Howard Active Time: 15 mins Total Time: 2 hrs Yield: 8 Ingredients 3 pounds medium beets (scrubbed) Extra-virgin olive oil ¾ cup sour cream ¼ cup drained prepared horseradish 1 tablespoon fresh lemon juice Salt and freshly ground pepper 2 tablespoons chopped flat-leaf parsley Directions Preheat the oven to 400°. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly. Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper. Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side. Make Ahead The beet wedges and horseradish cream can be refrigerated separately overnight. Bring to room temperature before serving. Originally appeared: February 2006 Rate It Print