Warm beets with horseradish and dill sour cream

Sometimes I feel like I don't post enough side dishes, with the most probably being around holidays. 

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I'm trying to make more vegetable side dishes so we rely less on grains and I also just like to make them more interesting in the hopes that people will be encouraged to give some more vegetables a try. I found some really pretty golden beets the other day with their greens in good shape and found two red ones kicking around in the fridge and decided to use them to make a warm salad. 

I really enjoy golden beets - they are so much sweeter than red beets and they were definitely the star of this dish. Paired with their sauteed greens and topped simply with the sour cream, horseradish, and fresh dill - these beets were tasty and perfect to go along side a grilled skirt steak for dinner. If you don't have the greens, that's OK, too. 

They aren't necessary, but if you have them, you definitely don't want to waste them. Beet greens are slightly spicy and different from the taste of the root. I highly recommend giving them a try if you haven't already.

Warm beets with horseradish and dill sour cream
about 1-1/2 lbs. beet roots
about 2-3 cups roughly chopped beet greens
pat of butter
sea salt and fresh cracked black pepper, to taste
3 tablespoons sour cream
2 teaspoons prepared horseradish
1-1/2 teaspoons fresh minced dill

Preheat the oven to 400 degrees. Cut the beet roots from their greens and wash well. Wrap the roots in parchment paper and then foil. Place in the oven and bake until you can pierce them with a fork, about 1 hour.

Stir the sour cream, horseradish, 1 teaspoon of dill, and a pinch of salt in a small bowl. Taste and adjust if needed. Refrigerate until serving.

When the beets are soft, let them cool until you can handle them. Cut off the ends and peel the skin (it should slip off pretty easily using your fingers). Cut into quarters.

Sautee the beet greens in a skillet with a pat of butter until soft.

Arrange the beet greens and roots on a plate. Top with a little salt and fresh cracked black pepper and the remaining 1/2 teaspoon of dill. Drizzle with the sour cream sauce, or serve it on the side.