1.7 kg beets, including greens 3 1/2 lb
150 ml sour cream 2/3 cup
25 ml horseradish 2 tbsp
2 ml lemon zest, freshly grated 1/2 tsp
15 ml fresh chives, minced 1 tbsp
Cut the greens from beets, leaving about 1 inch (2.5 cm) of the stems attached. Scrub beets, wrap tightly in 2 foil packages and roast on a baking sheet in the middle of a preheated 350 F (180 C) oven for 1 to 1 1/2 hours or until tender. Unwrap beets carefully, discarding any liquid accumulated in the foil. Let cool until they can be handled.. Peel and half beets and cut into 1/4 inch (.5 cm) slices. Place in serving bowl.
In a small bowl; stir together sour cream, horseradish, zest, salt and pepper to taste. Pour a small amount of horseradish cream over top of beets. Sprinkle with chives. Serve beets with remaining cream.
Serves 6