Roasted Beets with Horseradish Yogurt, Pickled Fennel & Walnut Gremolata

Ingredients

For the Horseradish Cream

• 2 cups full-fat plain Greek yogurt (Fage brand recommended by the resident Greek)

• ½ cup freshly grated horseradish (or start with ¼ cup jarred horseradish and adjust to taste)

• Zest and juice of 1 lemon

  
  

For the Roasted Beets

• 2–3 bunches mixed beets (any color), peeled and quartered

  
  

For the Pickled Fennel

• 1 fennel bulb, very thinly sliced

• White vinegar

• Salt

  
  

For the Walnut Gremolata

• ½ cup walnuts, finely chopped

• ¼ cup fresh parsley, finely chopped

• 2 tbsp fresh dill, finely chopped (plus extra for garnish)

• Zest of 1 lemon

• 1–2 cloves garlic, finely minced

• Olive oil

• 1–2 tsp honey

Instructions

1. Make the Horseradish Cream

In a bowl, combine the Greek yogurt, horseradish, lemon zest, and lemon juice. Whip until light and fluffy. This can be done by hand, you're just changing the texture a bit. Taste and adjust horseradish as needed. Cover and refrigerate.

2. Quick Pickle the Fennel

Place the thinly sliced fennel in a bowl. Add enough white vinegar to lightly coat and a sprinkle of salt. Toss and let sit while you prepare the rest (at least 20–30 minutes).

3. Roast the Beets

Preheat oven to 400°F. Toss beet quarters with olive oil and salt. Spread on a baking sheet and roast for 35–45 minutes, until tender but still holding their shape. Let cool slightly.

4. Make the Walnut Gremolata

Finely chop walnuts, parsley, dill, lemon zest, and garlic together. Transfer to a bowl and drizzle with olive oil and a touch of honey—just enough to lightly bind. Add a pinch of salt and toss.

5. Assemble

Spread about ¼ cup of horseradish yogurt onto the bottom of a large shallow bowl or platter. Arrange the roasted beets over the yogurt. Top with walnut gremolata, a generous handful of pickled fennel, and finish with fresh dill sprigs.

Notes

• This is excellent slightly warm, room temp, or cold—don’t overthink serving temperature. It can even be made ahead and just assembled last minute

• Don't assemble too far in advanced because the beet colors will bleed into the yogurt.

• Finish with a drizzle of really good olive oil

• If you're hosting a dinner party, serve this all together on a huge platter - it's a showstopper I promise.