If using multiple colors of beets, roast the red ones separately to keep their color from bleeding into the others.
1 1/2 pounds baby beets (about 12)
1/4 cup water
2 unpeeled garlic cloves
4 thyme sprigs
3/4 cup low-fat buttermilk
1 tablespoon chopped fresh dill
2 tablespoons prepared horseradish
1/2 teaspoon finely grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 ounces soft goat cheese (about 1/3 cup)
Dill sprigs (optional)
How to Make It
Preheat oven to 400°.
Rinse beets thoroughly. Leave 1-inch stem on beets; reserve greens for another use. Arrange the beets, 1/4 cup water, garlic, and thyme in a 13 x 9-inch glass or ceramic baking dish. Cover with foil; bake at 400° for 1 hour or until tender. Uncover dish; cool completely. Reserve garlic and pan juices; discard thyme. Peel beets, keeping stems intact. Cut beets lengthwise into quarters.
Squeeze garlic pulp into a mini chopper; discard peels. Add buttermilk and next 6 ingredients (through goat cheese); process until smooth. Spoon 3 tablespoons sauce onto each of 6 plates; arrange 8 beet quarters over sauce. Drizzle 1/2 teaspoon pan juices over each serving; garnish with dill sprigs, if desired.
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