By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
132 cal · 60 min
Meet the Beetles
Recipe GLPR1c45c4dddc0b21
A vibrant Eastern European dish celebrating roasted beets with a sharp, peppery horseradish bite. Fresh beets are slowly roasted until tender and caramelized, then tossed with freshly grated horseradish root, bright lemon juice, and fruity olive oil for a bold, earthy flavor profile that works beautifully as a vegetable-forward main course or elegant side.
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Ingredients
2 pounds red beets (or a mix of red and yellow)
1 horseradish root
1 Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste
Directions
Preheat your oven to 400°F. Scrub the beets under cold running water to remove any dirt, then trim the stems and roots, leaving about ½ inch attached. Wrap the beets loosely in foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for 40–45 minutes, until a fork easily pierces the flesh. The smaller beets may finish earlier, so check for doneness and remove individually as needed.
Remove the beets from the oven and let them cool for 5 minutes until they can be handled. Once cooled slightly, use your fingers or a paper towel to rub away the thin skin—it should slip off easily. Cut the peeled beets into bite-sized wedges or chunks.
Peel the horseradish root and finely grate it using a microplane or box grater. Work in a well-ventilated area, as the aroma can be quite pungent.
In a large serving bowl, combine the warm roasted beets with the freshly grated horseradish, lemon juice, and olive oil. Toss gently but thoroughly to distribute the flavors evenly.
Season with salt and pepper to taste. Let the dish rest for a few minutes before serving to allow the flavors to meld. Serve warm or at room temperature.
Comments
This is a straightforward roasted beet recipe that hits well for Charlotte: fresh beets are cheap and widely available at Harris Teeter, Food Lion, Kroger, and Walmart year-round, though North Carolina's own sweet potato crop reminds us that root vegetables are local strength. Horseradish is the only potential snag—it's not standard produce at every chain store, though Food Lion and Harris Teeter usually stock it fresh in the produce section; if not, jarred horseradish is everywhere. A half-pound of beets per serving at roughly $1.50 per pound means about $1.50 per serving in produce alone, bringing total cost to around $9–$11 for the dish, which is solid for six people. The stated 60 minutes is honest if you're roasting whole beets, but it skips the 10-minute prep for trimming and the 15-minute cooling time needed before you can peel them without burning your fingers—call it 85 minutes total, or 45 if using pre-cooked beets from the produce section. This is a same-night side dish that doesn't reheat well; the texture turns mushy and the sharp horseradish punch fades.
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