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Slow-Roasted Beets with Horseradish

Slow-Roasted Beets with Horseradish

Prep Time: 10 minutes
Cook Time: 60 – 75 minutes
Yields: 5-7 servings





This recipe is from my friend Kris Carr’s New York Times best seller, Crazy Sexy Kitchen. It is jam packed with healthy, delicious recipes and you can find one for yourself here. Beets are my #1 hormonal balancing food, they help to clean your liver and process excess estrogen out of your body (making you feel less irritable and more balanced).




6 medium beets, scrubbed and unpeeled

2 tablespoons olive oil

1 lemon, halved and juiced

3 sprigs of thyme

sea salt

black pepper

2 tablespoons sherry vinegar

1 1/2 tablespoons chopped terragon

one 2-inch piece of fresh horseradish root, peeled


Preheat oven to 275 F

In a bowl combine beets with 1 tablespoon olive oil, lemon juice, thyme, and a pinch of salt and pepper. Mix well.

The recipe call for a tinfoil boat and to pour beets inside, leaving space for them to steam, seal the foil by bringing edges together and folding tightly. This package will steam the beets while they slow roast. (If you don’t like to use aluminum foil, like me, I mix well and put in a small pot instead.)

Place package on sheet pan and cook for 60-75 minutes, beets are done when fork tender.

Let cool in tin boats and peel off the skin with a paring knife or with hands. Slice the beets.

In a bowl toss with sherry vinegar, remaining tablespoon of olive oil and tarragon. Using a grater garnish with grated fresh horeradish root. Season with salt and pepper if needed and serve.

Tip: Don’t rinse the beets under water to keep their natural oils and wear gloves to avoid pink-stained hands!


Love and brussels sprouts, 


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