Passover Roasted Beet and Horseradish Cream Quinoa

Name: Passover Roasted Beet and Horseradish Cream Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) quinoa, white or red, rinsed thoroughly; 3 cups (720 ml) vegetable or chicken broth; 2 whole (200 g) roasted beets, medium, peeled and cut into ½-inch cubes; ½ cup (120 ml) sour cream; 2 tablespoons (30 ml) prepared horseradish, drained, patted dry with paper towels; ¼ cup (10 g) fresh dill, finely chopped; 1 tablespoon (15 ml) fresh lemon juice; to taste sea salt or kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, Passover-friendly quinoa pilaf studded with roasted beets, dressed with a tangy horseradish and sour cream sauce, and finished with fresh dill. The earthy sweetness of the beets balances the sharp bite of horseradish, making this a sophisticated side dish for holiday meals or everyday dinners.

Prep: 15 min
Cook: 20 min
Wait: 25 min
Total: 1 hr
Makes: 4 servings (about 1 cup each)

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Steps

Before you start

Rinse the quinoa thoroughly under cold water until the water runs clear—this removes the bitter saponin coating
If using fresh beets, roast them ahead (they take 45 minutes); store in the fridge until ready to use
Have all ingredients measured and prepped before you begin cooking

1
Toast and cook quinoa
- Heat a 2-quart saucepan over medium-high heat.
- Add the rinsed quinoa (no oil needed) and toast, stirring frequently, for 2–3 minutes until it becomes fragrant and begins to turn light golden.
- Pour in the broth, stir once, and bring to a boil.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes until the liquid is absorbed and the quinoa is tender.
- You'll see small white "tails" emerging from the grains when they're done.
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Ready when: Liquid fully absorbed, grains fluffy with visible tails
Tip: Toasting the quinoa first deepens its flavor and prevents a mushy texture.
2
Let quinoa rest
- Remove the pan from heat and let it sit, covered, for 5 minutes.
- This allows the grains to finish steaming and separates them for a lighter texture.
- Do not stir yet.
3
Prepare horseradish cream
- While the quinoa rests, whisk together the sour cream, prepared horseradish, lemon juice, and a pinch each of salt and pepper in a small bowl.
- Stir until smooth and fully combined.
- The mixture should taste pleasantly sharp—if the horseradish flavor is too mild, add another teaspoon.
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Ready when: Cream is smooth and well mixed, no streaks
Tip: Pat the horseradish dry before adding so the sauce doesn't become watery.
4
Fluff and combine
- Uncover the quinoa and gently fluff it with a fork, breaking up any clumps.
- Add the roasted beet cubes and stir gently to distribute evenly throughout the warm quinoa.
- The residual heat will warm the beets and slightly soften their edges.
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Ready when: Beets are distributed evenly and grains are separated
Tip: Fold gently to keep the quinoa light—overstirring will make it gummy.
5
Season and dress
- Taste the quinoa mixture and season with additional salt and pepper as needed.
- Spoon the horseradish cream over the top and gently fold it in with a few strokes of the spoon, leaving some sauce visible as streaks.
- The goal is to blend without fully coating, preserving some visual contrast.
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Ready when: Sauce is partially folded in, streaks still visible
Tip: If serving warm, don't fully blend the cream in; gentle folds keep the texture light.
6
Finish and serve
- Transfer to a serving bowl or platter and sprinkle the chopped fresh dill evenly over the top.
- Serve warm or at room temperature.
- If making ahead, refrigerate in an airtight container and bring to room temperature or gently warm on the stovetop before serving.
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Tip: Add dill just before serving to keep it bright and fresh, not wilted or dull.

Good to know

Tips

If using fresh beets instead of pre-roasted, wrap them individually in foil, roast at 400°F (200°C) for 40–45 minutes until a fork pierces the center easily, then cool, peel, and cube. This can be done a day ahead.
For a lighter horseradish cream, fold the prepared horseradish into whipped yogurt (instead of all sour cream) or use a 50/50 blend of sour cream and Greek yogurt for tanginess without heaviness.
Toast the quinoa dry (without oil) to enhance its nutty flavor and create a drier, fluffier texture—essential when pairing with a creamy sauce.
This dish is naturally Passover-compliant when made with Passover-certified broth and horseradish, making it an elegant alternative to traditional matzoh-based sides.

Make ahead

Yes. Cook the quinoa and beets separately up to 2 days ahead; store in separate airtight containers in the fridge. Make the horseradish cream 1 day ahead. Assemble the dish up to 4 hours before serving, adding dill just before you serve. If chilled, let sit at room temperature for 15 minutes or warm gently in a saucepan over medium-low heat before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: not recommended; the beets become mushy upon thawing and the horseradish cream separates. Reheat gently on the stovetop with a splash of broth if the mixture seems dry.

Substitutions

vegetable or chicken broth → water or homemade chicken stock. Use water for a lighter flavor, or any Passover-certified broth for the holiday.
prepared horseradish, drained → Dijon mustard (1 tablespoon) mixed with ½ teaspoon grated fresh ginger. Provides similar sharpness without the horseradish bite; slightly different flavor profile.
fresh dill → fresh parsley or a mix of parsley and chives. Parsley is milder; use the same amount for a lighter herb flavor.
roasted beets, medium → roasted red beets or golden beets, or a mix of colors. Golden and Chioggia beets are sweeter; red beets have a more earthy, mineral flavor. Any work equally well.