This vibrant Polish Roasted Beets with Sour Cream, known as Buraczki ze ÅšmietanÄ…, transforms humble beets into an elegant side dish that graces holiday tables across Poland and beyond. The stunning magenta color and creamy texture make this dish as visually appealing as it is delicious. Roasted beets paired with tangy sour cream create a perfect balance of earthy sweetness and cool creaminess that complements both everyday meals and special celebrations.
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Why this recipe works
This traditional Polish recipe succeeds because roasting concentrates the beets’ natural sweetness while the foil wrapping creates steam that ensures tender, perfectly cooked results. The sour cream provides a cooling contrast to the earthy beets, while fresh dill adds aromatic brightness. The simple technique of roasting in foil makes peeling effortless, and the make-ahead nature means flavors improve over time.
Recipe Ingredients
- Fresh beets – Choose firm, smooth beets with vibrant color for the best flavor and appearance
- Sour cream – Provides the signature creamy, tangy base that defines this dish
- Sugar – Balances the earthiness of beets and the tang of sour cream
- Ground black pepper – Adds subtle warmth and aromatic depth
- Salt – Enhances all flavors and balances the natural sweetness
- Fresh dill – Essential herb that provides a bright, aromatic finish
How to Make Creamed Beets
It is very easy to make this Polish beet salad. Here are the steps:
- Wrap beets in foil and place them on a baking sheet.
- Bake the beets at 350°F for 35 to 45 minutes, or until tender when pierced with a fork.
- Let the beets cool until they are easy to handle.
- Unwrap from foil and gently push off the beet skin.
- Slice the beets to ¼-inch thickness.
- Combine sour cream and sugar in a large bowl.
- Add the beets and gently fold them into the sour cream sauce.
- Season with salt, pepper, and dill.
- Garnish with dill.
Storage instructions
- Color preservation: Store in glass or non-reactive containers to maintain vibrant color
- Refrigerator Storage: Store covered for 3-4 days for best quality and food safety
- Serving Method: Serve chilled or at room temperature. No reheating needed as this is traditionally served cold
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Polish Roasted Beets with Sour Cream Recipe
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.
There is something wrong with this cook time, I’ve been roasting my beets for 50 minutes and they are still totally hard.
Beets come in a variety of sizes. It sounds like your beets may have been a little larger than the ones I typically use.
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!
I love this recipe! it is so refreshing and comforting.
Thank you. How else do you enjoy beets?