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Salt-Crusted Beets with Horseradish Crème Fraîche

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian dish of salt-crusted beets with horseradish crème fraîche celebrates the deep, earthy sweetness of beetroot by intensifying its flavour during roasting. Enclosing the vegetables in a fragrant salt crust infused with thyme and orange zest ensures they steam in their own juices, resulting in a remarkably tender texture. This traditional technique not only preserves the vibrant colour of the beets but also seasons them perfectly from the outside in.

Served with a sharp, cooling horseradish cream, these beets make an exceptional starter or a sophisticated side dish for a Sunday roast. The contrast between the warm, savoury root vegetables and the chilled, peppery dressing provides a balanced flavour profile that feels both comforting and modern. It is a wonderfully simple way to elevate humble ingredients into a restaurant-quality meal at home.

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Ingredients for Salt-Crusted Beets with Horseradish Crème Fraîche

  • 240ml crème fraîche (230g)

  • 1 tablespoon prepared horseradish

  • 1 tablespoon chopped fresh chives

  • 2 teaspoons Sherry wine vinegar

  • 475ml coarse kosher salt

  • 80ml prepared horseradish

  • 2 tablespoons chopped fresh thyme

  • 1 tablespoon finely grated orange peel

  • 3 large unpeeled beets (each about 230g ), trimmed, scrubbed

How to make Salt-Crusted Beets with Horseradish Crème Fraîche

Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 191°C. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.

Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish crème fraîche.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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