This version of Roasted Beet Salad gets its kick from the Freshly Grated Horseradish. If you have most of the horseradish root left over, try grating the rest in a food processor, add a lot of ground black pepper, kosher salt and a bit of cream and store in an air tight jar for homemade horse radish.

Roasted Beets with Grated Fresh Horseradish and Celery Tops

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Course: Sides
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 3 whole fresh beets peeled and cut into chunks
  • 1 stalk celery leafy tops only, chopped
  • 1 fresh horseradish root peeled and a small quantity freshly grated
  • 2 tbsp sherry vinegar
  • olive oil to drizzle beets
  • kosher salt to taste


  • Gather all ingredients before starting recipe.
  • Pre heat oven to 400°
  • Peel beets and cut into thick slices or chunks.
  • Line a sheet pan with non-stick aluminum foil.
  • Place peeled, cut up beets on the sheet pan and drizzle with a bit of olive oil, season with kosher salt. Add 1/4 cup water to the pan and cover tightly with aluminum foil.
  • Bake in a pre heated oven for 25 to 30 minutes or until the beets are cooked.
  • Remove from sheet pan, and place into serving bowl or plates.
  • Drizzle with sherry vinegar, sprinkle with chopped celery leaves and grate fresh horseradish on top.

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