Roasted Beet Toasts with Horseradish Cream Recipe

Name: Roasted Beet Toasts with Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium red and yellow beets, about 1 1/2 inches wide; Olive oil, for rubbing; Salt and freshly ground black pepper; 16 slices of cocktail rye bread or sixteen 3-inch squares or rounds of thinly sliced dense rye bread; 2 tablespoons unsalted butter, melted; 1/2 cup creme fraiche; 3 tablespoons heavy cream; 2 tablespoons prepared horseradish, drained; 2 teaspoons chopped parsley; 1/4 cup red wine vinegar; 8 red pearl onions, peeled and thinly sliced; Chervil sprigs and minced chives, for garnish

Servings: persons

1 pound medium red and yellow beets, about 1 1/2 inches wide
Olive oil, for rubbing
Salt and freshly ground black pepper
16 slices of cocktail rye bread or sixteen 3-inch squares or rounds of thinly sliced dense rye bread
2 tablespoons unsalted butter, melted
1/2 cup creme fraiche
3 tablespoons heavy cream
2 tablespoons prepared horseradish, drained
2 teaspoons chopped parsley
1/4 cup red wine vinegar
8 red pearl onions, peeled and thinly sliced
Chervil sprigs and minced chives, for garnish

1
Preheat the oven to 350.
2
Put the beets in a small roasting pan and add 1/2 cup of water.
3
Cover the pan with foil and bake the beets for 1 hour, until tender.
4
Let cool slightly, then peel and slice them 1/8 inch thick.
5
Drizzle with a little oil and season with salt and pepper.
6
Meanwhile, brush the rye bread with the melted butter and arrange on a baking sheet.
7
Bake for about 8 minutes, until crisp.
8
In a small bowl, whisk the creme fraiche and cream until thick.
9
Fold in the horseradish and parsley; season with salt and pepper.
10
In a small saucepan, bring the vinegar and 1/4 cup of water to a boil.
11
Add the pearl onions and simmer over moderate heat for 1 minute.
12
Season the onions with salt and let cool in the brine.
13
Drain the onions on paper towels.
14
Arrange the beet slices on the toasts, overlapping them slightly.
15
Scatter the pickled onions over the beets.
16
Top with small dollops of the horseradish cream, garnish with chervil sprigs and chives and serve.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound medium red and yellow beets, about 1 1/2 inches wide, Olive oil, for rubbing, Salt and freshly ground black pepper, 16 slices of cocktail rye bread or sixteen 3-inch squares or rounds of thinly sliced dense rye bread, and more.

Yes, Roasted Beet Toasts with Horseradish Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beet Toasts with Horseradish Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions