Printed September 2, 2026
Kvass-Glazed Roasted Beets with Horseradish Cream
Beet kvass—the earthy, funky fermented beet tonic—gets reduced into a glossy glaze that intensifies everything you love about beets while adding probiotic punch. Finished with sharp horseradish cream, this is fermentation as vegetable showcase.
Ingredients
- 3 cups beet kvass (fermented beet juice)
- 2 pounds medium beets, scrubbed
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon caraway seeds
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
- Flaky sea salt for finishing
Preparation
Beet kvass is a traditional Slavic fermented tonic made by fermenting beets in salted water. It's earthy, slightly sour, and deeply nourishing. But here, we're not drinking it—we're cooking with it, reducing it into a concentrated glaze that amplifies beets' natural sweetness while adding layers of tangy complexity.
This dish celebrates fermentation in two ways: the kvass glaze brings funky depth, while the sour cream or yogurt adds cultured creaminess. It's a vegetable dish that tastes like it has a secret.
Making the Kvass (Plan Ahead)
Note: If you don't have kvass prepared, you'll need to start 5-7 days ahead. Roughly chop 2 medium beets and place in a quart jar with 1 tablespoon sea salt and 4 cups water. Cover with cheesecloth and ferment at room temperature for 5-7 days, tasting daily until pleasantly sour and earthy. Strain before using.
Roasting & Glazing
- Preheat oven to 400°F (200°C).
- Wrap each beet individually in foil and place on a baking sheet. Roast for 50-70 minutes, until tender when pierced with a knife.
- While beets roast, make the glaze: In a medium saucepan, combine beet kvass, maple syrup, balsamic vinegar, and caraway seeds.
- Bring to a boil, then reduce heat and simmer vigorously until reduced to about 1/2 cup—it should be syrupy and coat the back of a spoon. This takes 25-35 minutes. Set aside.
- Make the horseradish cream: Mix sour cream, horseradish, dill, and a pinch of salt. Refrigerate until serving.
- When beets are done, let cool slightly, then peel (skins should slip off easily). Cut into wedges.
- Heat olive oil in a large skillet over medium-high heat. Add beet wedges and sear for 2-3 minutes per side until edges are caramelized.
- Pour the kvass glaze over the beets and toss to coat, cooking for another 2 minutes until glossy.
- Transfer to a serving platter, drizzle with horseradish cream, and finish with flaky sea salt and extra fresh dill.
Serve warm or at room temperature. The contrast between sweet-tangy glazed beets and sharp horseradish cream is addictive.
