Roasted Beets with Herbs and Sour Cream

Roasted Beets with Herbs and Sour Cream

 Roasted Beets with Herbs and Sour Cream


A while back I went to Super H-Mart, which is a gargantuan Asian market in Duluth, GA.   The place has a crazy amount of variety; while you snack on ramen sample cups you can peruse everything from durians to pig head to even live sea cucumbers.  As usual, I splurged and bought everything.  I’m really making it a tradition.

And since the concept of moderation still eludes me, several pounds of raw beets have been taking up a third of my refrigerator.  Up until this point, my only exposure to beets had been from my early childhood, when my mother would unceremoniously heap them onto my plate from a pickle jar at dinnertime.  Even then, in all its slick, briny, unappetizing glory, I still loved the humble beet.  I was again reminded of how much I enjoy beets after making this dish. It’s simple and uses fresh herbs, sea salt, and freshly ground pepper. Feel free to liberally garnish with sour cream- it adds a nice creamy tang to an otherwise earthy dish.


Roasted Beets with Herbs and Sour Cream


Serves 3-4 as a side dish

4 medium-sized beets (or approx. 1.5 pounds of beets)

¼ cup coarsely chopped fresh flat-leaf parsley

¼ cup chopped fresh dill

½ teaspoon sea salt (or to taste)

1 tbsp olive oil

freshly ground pepper (to garnish)

reduced fat sour cream (to garnish)



  1. Preheat oven to 375 F.
  2. Wash and scrub beets, removing tops if present.  Toss beets with olive oil in a bowl.
  3. Place beets on a foil-lined baking sheet and cook for 45-60 minutes, or until tender when pierced by a fork.
  4. Remove beets and let cool.
  5. Remove skin of beets (they should come off easily using a fork or hands).  Cut into slices.
  6. Sprinkle salt and pepper on sliced beets.  Top with fresh herbs and a general dollop of sour cream.

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