Warm beets with horseradish and dill sour cream

Directions

1. Heat your oven to 400°F. Detach the beet roots from their greens and give them a good wash. Encase the roots in parchment paper, then wrap with foil. Bake until a fork slides in easily, roughly 60 minutes.
2. In a small bowl, mix together the sour cream, horseradish, 1 teaspoon of dill, and a tiny pinch of salt. Give it a taste and tweak as you like. Pop it in the fridge until you're ready to serve.
3. Once the beets are tender, let them cool down enough to handle. Trim off the ends and peel away the skin (it should come off without much effort using your fingers). Slice them into quarters.
4. In a skillet, cook the beet greens with a pat of butter over medium heat until they wilt and become tender.
5. Plate the beet greens and quartered roots. Sprinkle with a little salt, fresh cracked black pepper, and the remaining 1/2 teaspoon of dill. Drizzle the sour cream sauce over the top or serve it on the side.