Roasted beets with sour cream is a delightful creamy cold side dish, that looks amazing. These are 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.
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. 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 off the peels, and then slide off the beets.
Roasted Beets with Sour Cream
- 2 pounds fresh beets
- 1 cup sour cream
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 - 1 teaspoon dill
- Preheat your oven to 350 degrees.
- Wrap beat in foil, and place on a baking sheet. Bake the beets for 35-45 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. Slide beets into 1/4 inch slices. Prepare sour cream sauce by combining 1 tablespoon sugar and 1 cup of sour cream together in a bowl, mix well. Add in beets and fold into the sour cream sauce. Season with black pepper, salt, and dill. You may want to garnish with dill before serving.