Today we are so thrilled to introduce our newest Eat Boutique contributor. In our circle, she’s considered the reigning Condiment Queen. Angela starts off with a big, colorful bang in this glorious Roasted Beet and Horseradish Crème. If that isn’t pure love, I don’t know what is. -Amy
After a long, grey winter, I positively crave color. As soon as the air begins to warm, I reach for bright linen scarves and scatter jewel-toned throw pillows throughout our home. Certainly, this desire for color translates to my plate, too.
If it is true that we first eat with our eyes, then it is no surprise that I can often be found stuffing bunches of beets into my market tote this time of year. No matter how these earthy root vegetables are prepared, they instantly cure all my color cravings. When sliced super thin and splashed with lemon, raw beet slivers turn basic salads into a vibrant celebration of spring. When slow-roasted and sprinkled with a bit of goat cheese, the garnet-colored globes are transformed into a bold burgundy-hued side dish.
This recipe for Roasted Beet and Horseradish Crème relies on beet puree to create a striking magenta spread. Consider swapping a traditional condiment with this naturally neon crème when making your next sandwich or adding a few dollops to a warm cut of pork or beef to liven up an otherwise basic weeknight dish. When scooped into a clean white bowl and situated alongside pieces of crunchy baguette and crudités, it serves as a striking spring-worthy appetizer that is sure to cast aside the doldrums of winter.
Roasted Beet and Horseradish Crème
- 1 large beet, stalks and leaves removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1/3 cup prepared horseradish
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon freshly cracked black pepper
- Preheat oven to 400 degrees. Line the bottom of a baking sheet with aluminum foil. Place the beet in the center of the foil and coat it with olive oil and ½ teaspoon salt, being sure to cover all sides. Wrap the foil around the beet, creating a loose pouch that covers it entirely.
- Bake for 45 minutes -1 hour, or until a knife easily slides through the beet. Carefully unwrap the foil in order to let steam escape, but do not remove the beet or any liquid from the foil. Allow the beet to cool completely.
- Carefully peel the skin from the cooled beet (it should easily slide right off with a paring knife). Cut the beet into one-inch cubes. Add the cubes and any remaining liquid into the bowl of a food processor and puree, about 1-2 minutes total, being sure to periodically scrape the sides of the bowl (note: if the beet does not easily puree, add 1-2 tablespoons of the sour cream into the food processor and continue to blend).
- Add the beet puree, the horseradish, the mayonnaise and the sour cream into a mixing bowl and gently fold until all ingredients are fully incorporated. Add the remaining salt and the freshly cracked black pepper. When stored in an airtight container and kept refrigerated, the crème will keep well for about one week.
Photos taken and styled by Angela Brown.
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