Appetizer: United States – Thinly Sliced Smoked Beets with Horseradish Cream and Hazelnut Herb Garnish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 20 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 medium beets, tops trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 / 2 tsp (2.5 ml) smoked sea salt (or 1 / 4 tsp (1.25 ml) smoked paprika + 1 / 4 tsp (1.25 ml) fine salt)
Freshly ground black pepper, to taste
1 tsp (5 ml) sherry or red wine vinegar
1 / 2 cup (120 ml) crème fraîche (or full-fat Greek yogurt)
1–2 tbsp (15 to 30 ml) prepared horseradish, to taste
1 tsp (5 ml) fresh lemon juice
1 / 2 tsp (2.5 ml) Dijon mustard
Pinch fine sea salt
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
Zest of 1 orange
1 small garlic clove, finely grated
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tsp (5 ml) fresh thyme leaves
1 tbsp (15 ml) extra-virgin olive oil (for gremolata)
1 tsp (5 ml) capers, rinsed and chopped (optional)
Pinch flaky sea salt
1 small handful arugula or watercress
A few dill fronds, for garnish (optional)

Show original ingredient measurements

3 medium beets, tops trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 / 2 tsp smoked sea salt (or 1 / 4 tsp smoked paprika + 1 / 4 tsp fine salt)
Freshly ground black pepper, to taste
1 tsp sherry or red wine vinegar
1 / 2 cup (120 ml) crème fraîche (or full-fat Greek yogurt)
1–2 tbsp prepared horseradish, to taste
1 tsp fresh lemon juice
1 / 2 tsp Dijon mustard
Pinch fine sea salt
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
Zest of 1 orange
1 small garlic clove, finely grated
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tsp fresh thyme leaves
1 tbsp (15 ml) extra-virgin olive oil (for gremolata)
1 tsp capers, rinsed and chopped (optional)
Pinch flaky sea salt
1 small handful arugula or watercress
A few dill fronds, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Roast the beets: Preheat oven to 400°F/200°C. Rub the beets with about 1 teaspoon (5 ml) olive oil, wrap tightly in foil, and roast on a tray for 50–60 minutes until a knife slides in easily. Unwrap, cool just enough to handle, then slip off skins. Chill 20 minutes for cleaner slicing.
Make the horseradish crème: In a small bowl, whisk crème fraîche, prepared horseradish, lemon juice, Dijon, and a pinch of fine salt. Refrigerate until serving.
Prepare the hazelnut gremolata: In a bowl, combine toasted hazelnuts, orange zest, grated garlic, parsley, thyme, 1 tablespoon (15 ml) olive oil, capers (if using), and a pinch of flaky salt. Toss to coat and set aside.
Slice and season the beets: Using a mandoline or sharp knife, thinly slice the cooled beets into 0.0394 to 0.0787 in (1–2 mm) rounds. In a bowl, gently toss slices with the vinegar, a pinch of smoked sea salt, a few grinds of black pepper, and about 1 teaspoon (5 ml) olive oil.
Plate: Overlap beet slices on a large platter or individual plates. Dot with small spoonfuls of horseradish crème. Scatter the hazelnut gremolata over the top.
Finish and serve: Tuck in a few arugula or watercress leaves and dill fronds. Drizzle lightly with any remaining olive oil, add a final pinch of smoked salt if desired, and serve slightly chilled or at cool room temperature.

Roast the beets: Preheat oven to 400°F/200°C. Rub the beets with about 1 teaspoon olive oil, wrap tightly in foil, and roast on a tray for 50–60 minutes until a knife slides in easily. Unwrap, cool just enough to handle, then slip off skins. Chill 20 minutes for cleaner slicing.
Make the horseradish crème: In a small bowl, whisk crème fraîche, prepared horseradish, lemon juice, Dijon, and a pinch of fine salt. Refrigerate until serving.
Prepare the hazelnut gremolata: In a bowl, combine toasted hazelnuts, orange zest, grated garlic, parsley, thyme, 1 tablespoon olive oil, capers (if using), and a pinch of flaky salt. Toss to coat and set aside.
Slice and season the beets: Using a mandoline or sharp knife, thinly slice the cooled beets into 1–2 mm rounds. In a bowl, gently toss slices with the vinegar, a pinch of smoked sea salt, a few grinds of black pepper, and about 1 teaspoon olive oil.
Plate: Overlap beet slices on a large platter or individual plates. Dot with small spoonfuls of horseradish crème. Scatter the hazelnut gremolata over the top.
Finish and serve: Tuck in a few arugula or watercress leaves and dill fronds. Drizzle lightly with any remaining olive oil, add a final pinch of smoked salt if desired, and serve slightly chilled or at cool room temperature.