Roasted Beets with Bresaola Recipe

Name: Roasted Beets with Bresaola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 very small beets, preferably baby beets; 2 sprigs of thyme; 3 tbsp extra virgin olive oil; Salt and freshly ground pepper; 2 tbsp red wine vinegar; 6 oz (165g) arugula; 12 thin slices bresaola; Chives, to garnish; 1 lemon; 5 tbsp creme fraiche or sour cream; 1 tbsp freshly grated or prepared horseradish; 1 tsp white wine or rice vinegar

Servings: persons

18 very small beets, preferably baby beets
2 sprigs of thyme
3 tbsp extra virgin olive oil
Salt and freshly ground pepper
2 tbsp red wine vinegar
6 oz (165g) arugula
12 thin slices bresaola
Chives, to garnish
1 lemon
5 tbsp creme fraiche or sour cream
1 tbsp freshly grated or prepared horseradish
1 tsp white wine or rice vinegar

1
Preheat the oven to 400F (200C).
2
Place the beets on a large piece of heavy-duty aluminum foil with the thyme and olive oil, and season to taste.
3
Fold the foil into a packet, sealing the edges.
4
Place on a baking sheet and bake for 45 minutes, or until the beets are easily pierced with a knife.
5
Unwrap the beets and let cool.
6
Peel, trim, and cut the beets into rounds.
7
Transfer to a bowl and sprinkle with the vinegar.
8
To make the dressing, grate the zest and squeeze the juice from the lemon.
9
Mix with the creme fraiche, horseradish, and vinegar.
10
Divide the arugula among 6 plates, and drizzle with dressing.
11
Top with beets and bresaola.
12
Garnish with the chives and serve.

147

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

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: 18 very small beets, preferably baby beets, 2 sprigs of thyme, 3 tbsp extra virgin olive oil, Salt and freshly ground pepper, and more.

Yes, Roasted Beets with Bresaola 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 Beets with Bresaola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions