Baked Beets With Mustard Horseradish Dressing Recipe

Baked beets with mustard and horseradish can be a perfect susbstitue to potatoes. Healthier and more nutritious the baked beets are also flavored with some garlic and dressed with vinegar and the mustard and horse radish.


Health IndexAverageServings6


 Beets2 Pound
 Dijon mustard1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Grated white horseradish1 Tablespoon
 White wine vinegar3 Tablespoon
 Chives1⁄2 Cup (8 tbs), cut in 4-inch/10 cm pieces
 Pepper1⁄4 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 76 Calories from Fat 5

% Daily Value*

Total Fat 0.57 g0.88%

Saturated Fat 0.06 g0.32%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 200.1 mg8.3%

Total Carbohydrates 16 g5.2%

Dietary Fiber 4.4 g17.7%

Sugars 10.3 g

Protein 3 g5.6%

Vitamin A 4.1% Vitamin C 16.3%

Calcium 2.9% Iron 7.3%

*Based on a 2000 Calorie diet


Leave skins, root ends and a bit of stems on beets.
Wrap beets in a single layer in foil (make sure beets are all about the same size, or wrap same-sized beets in separate packages and bake the larger ones for a longer time).
Bake in preheated 400°F/200°C oven for 1 to 2 hours, or until beets are very tender (test by piercing beets through foil with a knife).
Open foil packages and let beets cool just until they can be handled.
Trim beets and slip off skins.
Slice beets or cut into wedges.
To make dressing, in small bowl, whisk together mustard, garlic, horseradish, vinegar and pepper.
Add salt to taste.
Drizzle dressing over sliced beets.
Sprinkle with chives.
Serve at room temperature.