Poached Beets with Horseradish Cream

Poached Beets with Horseradish Cream


  • 1lb Gold Beets (or any beet of choice)
  • 1 cup Sour Cream
  • 2-3 Tbsp Prepared Horseradish
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 Cup Salad Sensation (or and microgreen of choice)
  • 1 Tsp Flaky Salt



For the Beets:

  • Add beets to a full pot of water and bring to a boil cooking beets until they are fork tender.
  • Remove beets from stove and drain into a colander.
  • Run cold water over them to cool slightly.
  • Remove the skins with a paring knife and/or your fingers.

For the Horseradish Cream

  • Add the sour cream, horseradish and extra virgin olive oil into a bowl and mix.

To Plate:

  • Quarter the beets and place onto a plate or bowl.
  • Spoon over the horseradish cream.
  • Sprinkle the salad sensation and add flaky salt.


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