Roasted Beets with Sour Cream

Roasted beets with sour cream is a delightful creamy cold polish beet salad that tastes amazing. Known as Polish Buraczki ze Smietana, these are perfect to add to your table for a special holiday or any other festive meal.

These are an amazing magenta color. Best of all, these beets stay fresh so you can make this a day or two ahead of when you need to serve up this special dish.

roasted beef salad with sour cream dressing and fresh dill

Fresh Beets for Roasting

Beets are so easy to roast, so I love to use fresh beets when making this dish. Beets are often in season, so you are always bound to find some fresh beets that are available.

Fresh beets are loaded with healthy, essential vitamins and nutrients. They are a great source of fiber too.

Recipe Ingredients

  • Fresh beets
  • Sour cream
  • Sugar
  • Ground black pepper
  • Salt
  • Fresh dill
Roasted beets sour cream salad ingredients

How to Cook Roasted Beets

It is very easy to roast beets. After trying this just once you will always roast beets this way.

I bake my beets in the oven by wrapping them in foil and then baking them until they are soft.

When the beets have cooled, simply push on the peels and they slide off the beets.

Watch to video in the recipe card to see how easy it is to make this delicious side dish.

How to Make Creamed Beets

It is very easy to make this Polish beet salad. Here are the steps:

  1. Wrap beets in foil and place them on a baking sheet.
  2. Bake the beets at 350 degrees for 35 to 45 minutes or until fork-tender.
  3. Let beets cool until they are easy to handle.
    roasted beets to make sour cream beet salad
  4. Unwrap from foil and gently push off the beet skin.
  5. Slice the beets to ¼-inch thickness.
    sliced roasted beets in a bowl
  6. Combine sour cream and sugar in a large bowl.
  7. Add the beets and gently fold them into the sour cream sauce.
  8. Season with salt, pepper, and dill.
  9. Garnish with dill.

How long will roasted beets with sour cream last?

This lasts in the refrigerator for 3 to 4 days. So it is the perfect side dish to make ahead of time. Chances are this dish won’t last in your refrigerator for that long!

I know your family is going to love these roasted beets with sour cream! They are perfect for Easter and it makes a delightful roasted beet salad that is perfect for your next meal.

roasted beet salad with sour cream dressing

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roasted beef salad with sour cream dressing and fresh dill

Roasted Beets with Sour Cream

Roasted beets and sour cream go so well together. Enjoy this salad recipe. 
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: Beets, Roasted Beets
Servings: 8
Calories: 110kcal

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.

Video

Nutrition

Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 409mg | Fiber: 3g | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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