DipsEastern EuropeanEasy

Roasted Beet Horseradish Cream

Name: Roasted Beet Horseradish Cream
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Eastern European
Ingredients: 1 cup (200 g) roasted beets, peeled and cut into 1-inch chunks, peeled, cut into 1-inch chunks; ¾ cup (180 ml) plain Greek yogurt (full-fat or 2%), at room temperature; 3 tablespoons (30 g) fresh horseradish, peeled, peeled, cut into small pieces; 1½ tablespoons (22 ml) apple cider vinegar; 2 tablespoons (8 g) fresh dill, chopped, fresh, finely chopped; ¼ teaspoon (1½ g) kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A vibrant, tangy Eastern European–inspired creamy dressing made by blending roasted beets with sharp horseradish and Greek yogurt. Finished with fresh dill and a bright splash of apple cider vinegar, it's perfect for roasted vegetables, grains, or as a sauce for roasted meats. Ready in minutes and keeps for days.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 1¼ cups (300 ml)

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Steps

Before you start

Have roasted beets ready (fresh or canned, drained well and patted dry)
Measure all ingredients before blending
Greek yogurt should be at room temperature for the smoothest texture

1
Prep and measure ingredients
- Peel and cut the roasted beets into 1-inch chunks—you should have about 1 cup (200 g).
- Peel the fresh horseradish and cut it into small pieces about ¼ inch across.
- Have the Greek yogurt, apple cider vinegar, fresh dill, salt, and black pepper measured and ready.
- This ensures smooth, quick blending without interruption.
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Ready when: All ingredients are cut and measured
Tip: Pat roasted beets dry with paper towels to remove excess moisture—this prevents the final dressing from becoming watery
2
Blend beets and horseradish
- Add the beet chunks and horseradish pieces to a blender.
- Blend on medium speed for about 30 seconds, until the horseradish is finely broken down and the mixture is slightly chunky and grainy.
- This releases the horseradish's peppery bite without creating a smooth purée.
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Ready when: Horseradish is broken down into fine pieces, beet mixture is slightly grainy with visible texture
Tip: Don't overblend—a little texture is better than a completely smooth purée, which can become gluey and lose its appeal
3
Add yogurt and vinegar
- Pour in the Greek yogurt and apple cider vinegar.
- Blend on low speed for 15 to 20 seconds, just until the mixture is smooth and well combined.
- Stop blending as soon as streaks of yogurt disappear—overmixing can make the dressing too thin or cause the yogurt to break down and separate.
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Ready when: Mixture is smooth and creamy, no visible streaks of yogurt, falls easily from a spoon
Tip: Low speed prevents the yogurt from breaking down into a thin, watery consistency
4
Fold in herbs and season
- Transfer the blended mixture to a medium bowl.
- Fold in the fresh dill by hand using a spatula or rubber scraper, stirring gently until evenly distributed.
- Taste and season with the kosher salt and black pepper, starting with ¼ teaspoon salt and adding more as needed.
- The horseradish and vinegar already bring sharp, bold flavors, so season gradually.
- Add more horseradish or vinegar to adjust the heat level to your preference.
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Ready when: Dill is evenly distributed throughout, seasoning is balanced between creamy, tangy, and peppery notes
Tip: Reserve a small pinch of fresh dill to sprinkle on top when serving for a vibrant visual finish and fresh herbaceous note

Good to know

Tips

For the best flavor, roast fresh beets at home: peel, wrap in foil, and roast at 400°F (200°C) for 45–60 minutes until very tender. Canned or vacuum-sealed roasted beets (drained and patted dry) work fine if fresh are unavailable.
Fresh horseradish brings the most authentic bite; if you use only jarred prepared horseradish, reduce the amount and reduce the vinegar slightly, as jarred versions contain added moisture and vinegar.
This cream pairs beautifully with roasted root vegetables, boiled potatoes, smoked salmon, or beef. It's also excellent dolloped onto rye bread with a thin slice of cured meat.
If the mixture is too thick, thin it with 1 tablespoon of milk or water at a time. If it's too thin, fold in an extra tablespoon of Greek yogurt or a touch more vinegar to stabilize it.

Make ahead

Prepare up to 3 days ahead. Store covered in the refrigerator. The flavors deepen as it sits.

Storage & reheating

Refrigerator: up to 4 days in an airtight container. The cream will thicken slightly as it sits. Freezer: up to 3 months (though the texture may be slightly looser when thawed). There is no room-temperature storage; keep refrigerated.

Substitutions

fresh horseradish, peeled → 2 teaspoons prepared horseradish (jarred). Less peppery and more stable, but use only 2 teaspoons instead of 3 tablespoons, as prepared versions are already pungent. Reduce apple cider vinegar to 1 tablespoon to avoid excess moisture.
plain Greek yogurt (full-fat or 2%) → sour cream (½ cup / 120 ml) or crème fraîche. Both create a tangier result. Use the same volume; sour cream gives a more assertive tang, crème fraîche a richer finish.
fresh dill, chopped → fresh parsley or tarragon (1½ tablespoons each). Parsley is milder, tarragon adds anise notes. Either shifts the flavor profile slightly but keeps the Eastern European spirit.
apple cider vinegar → white wine vinegar or fresh lemon juice (1½ tablespoons / 22 ml). White wine vinegar is slightly less woody; lemon juice adds brightness. Both work well with roasted beets and horseradish.