Roasted Beets with Sour Cream - CopyKat Recipes (2024)

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by Stephanie Manley, Last Updated 3 Comments

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Roasted beets with sour cream is a delightful creamy cold polish beet salad that tastes amazing. Known as Polish Buraczki zeSmietana, these are perfect to add to your table for a special holiday or any other festive meal.

These are an amazing magenta color. Best of all, these beets stay fresh so you can make this a day or two ahead of when you need to serve up this special dish.

Roasted Beets with Sour Cream - CopyKat Recipes (1)

Table of Contents

Fresh Beets for Roasting

Beets are so easy to roast, so I love to use fresh beets when making this dish. Beets are often in season, so you are always bound to find some fresh beets that are available.

Fresh beets are loaded with healthy, essential vitamins and nutrients. They are a great source of fiber too.

Recipe Ingredients

  • Fresh beets
  • Sour cream
  • Sugar
  • Ground black pepper
  • Salt
  • Fresh dill
Roasted Beets with Sour Cream - CopyKat Recipes (2)

How to Cook Roasted Beets

It is very easy to roast beets. After trying this just once you will always roast beets this way.

I bake my beets in the oven by wrapping them in foil and then baking them until they are soft.

When the beets have cooled, simply push on the peels and they slide off the beets.

Watch to video in the recipe card to see how easy it is to make this delicious side dish.

How to Make Creamed Beets

It is very easy to make this Polish beet salad. Here are the steps:

  1. Wrap beets in foil and place them on a baking sheet.
  2. Bake the beets at 350 degrees for 35 to 45 minutes or until fork-tender.
  3. Let beets cool until they are easy to handle.
    Roasted Beets with Sour Cream - CopyKat Recipes (3)
  4. Unwrap from foil and gently push off the beet skin.
  5. Slice the beets to ¼-inch thickness.
    Roasted Beets with Sour Cream - CopyKat Recipes (4)
  6. Combine sour cream and sugar in a large bowl.
  7. Add the beets and gently fold them into the sour cream sauce.
  8. Season with salt, pepper, and dill.
  9. Garnish with dill.

How long will roasted beets with sour cream last?

This lasts in the refrigerator for 3 to 4 days. So it is the perfect side dish to make ahead of time. Chances are this dish won’t last in your refrigerator for that long!

I know your family is going to love these roasted beets with sour cream! They are perfect for Easter and it makes a delightful roasted beet salad that is perfect for your next meal.

Roasted Beets with Sour Cream - CopyKat Recipes (5)

Love beets? Try these recipes!

  • Beet Dyed Eggs
  • Marinated Beet Salad
  • Sour Cream Beet Salad

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Find more delicious spring recipes and salad ideas here on CopyKat!

Roasted Beets with Sour Cream

Roasted beetsand sour cream go so well together. Enjoy this salad recipe.

5 from 4 votes

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Course: Salad

Cuisine: American

Keyword: Beets, Roasted Beets

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 110kcal

Author: Stephanie Manley

Ingredients

  • 2 pounds fresh beets
  • 1 cup sour cream
  • 1 tablespoon sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon dill

Instructions

  • Preheat oven to 350 degrees.

  • Wrap beets in foil and place them on a baking sheet.

  • Bake the beets for 35 to 45 minutes or until fork tender. If your beets are on the larger side they may take longer to bake.

  • When beets have cooled enough to handle, unwrap from foil packets and gently push off the skin of the beet.

  • Slice beets into 1/4-inch slices.

  • Place sour cream and sugar in a large bowl. Stir to combine.

  • Add beets and gently fold them into the sour cream sauce.

  • Season with black pepper, salt, and dill.

  • You may want to garnish with dill before serving.

Video

Nutrition

Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 409mg | Fiber: 3g | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. DaNyia

    Roasted Beets with Sour Cream - CopyKat Recipes (7)
    I tried this as an appetizer at a Malibu restaurant and fell in love with the dish; so much so that I decided to Google for the recipe. I made this once and instantly recalled the moment that I first tried it. This is now something I make often. It so delicious!

    Reply

  2. Peasepod

    Roasted Beets with Sour Cream - CopyKat Recipes (8)
    I love this recipe! it is so refreshing and comforting.

    Reply

    • Stephanie Manley

      Thank you. How else do you enjoy beets?

      Reply

Leave a Reply

Roasted Beets with Sour Cream - CopyKat Recipes (2024)

FAQs

What brings out the flavor of beets? ›

Warming spices like ginger, cinnamon, allspice, and cardamom all pair well with the earthy flavor of beets and can help enhance their natural sweetness.

Why not peel beets before roasting? ›

No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.

How do you keep beets from bleeding when roasting? ›

Whatever the cooking method, you can minimize bleeding by not peeling the skin and by not slicing off the tops of the beets. Peeling after cooking is simple; the skin slips right off with a paper towel.

What can you add to beets to make them taste better? ›

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

Why add vinegar to beets? ›

I simply grate or julienne them and then pour balsamic vinegar on them raw. The resulting beet slaw is just delicious. The strong taste of the vinegar balances the strong taste of beets. Sometimes I add other grated root vegetables like carrots, turnips, parsnips or even purple cabbage.

How to cook beets so they taste good? ›

Place the beets on the foil. Drizzle olive oil on top of the beets and season with salt and pepper. Fold over the sides of the foil and wrap the beets so they are in a pouch. Place the wrapped beets on a baking sheet and roast until fork tender, about 45-60 minutes, depending on the size.

Can I roast beets without aluminum foil? ›

You can use any variety of beets to make this recipe. Save time, and effort and reduce waste by skipping wrapping them in foil. Roast them on a baking pan or parchment paper. They peel easily, but to avoid staining hands I recommend using gloves.

Can you eat beet skin after roasting? ›

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Does roasting beets destroy nutrients? ›

Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water. Retain the good-for-you nutrients in beets by roasting them or sautéing them instead. Or lightly steam them for just a few minutes, suggests Doyle.

What temperature kills beets? ›

20°F (-7°C): Some beets, broccoli heads (maybe OK to 15F), some cabbage heads (the insides may still be good even if the outer leaves are damaged), celeriac, celtuce (stem lettuce), some head lettuce, some mustards/Asian greens (Tendergreen, Tyfon Holland greens), radishes, most turnips with mulch to protect them (Noir ...

Can you leave roasted beets out overnight? ›

The beets will not spoil if left at cool room temperature for a few days, but they do best when refrigerated for up to 10 days. If they turn soft, discard them.

Why are my roasted beets bitter? ›

Roasting beets is the best way to concentrate all the sugars in them and make them rich and sweet. However, if you cook them too long they can get bitter. If they overcook, the sugars in the beets will burn which is what makes them bitter. Make sure you only cook them until they are tender.

What is the most delicious way to eat beets? ›

You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is even great in a galette or quesadilla.

Why do I feel better after eating beets? ›

Did you know that there's a scientific reason that these little earth gems make you feel good? Now you do! Beets are a fantastic source of the chemical betaine anhydrous and the amino acid tryptophan, both of which are shown to improve your mood.

How do you get the bitter taste out of beets? ›

Beetroots can taste bitter due to compounds like geosmin and saponins. To reduce bitterness when eating them as a vegetable, choose young beetroots, peel and cook them, combine with other flavors, blanch them, or remove the skin before cooking. 2nd method you can boil beetroot to reduce bitterness before cooking.

How to get the earthy taste out of beets? ›

Boiling beetroots can reduce the earthiness of beetroots. The heat may break down some of the flavor molecules, or they might leach out. A more effective method though, is to roast the beetroots.

What fruits mask the taste of beets? ›

Oranges, berries, melons, apples, pineapple, grapes, and kiwi all combine exceptionally with beet juice. The sweet and tart notes from these fruits complement the earthy vegetable flavor. Blending fruit into beetroot juice helps mellow out the intense earthy taste.

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