Hartwood Roasted Beets with Avocado Crema
These roasted beets with avocado crema are so good they'll make a beet lover out of just about anyone! It's a uniquely delicious way to enjoy this rustic root vegetable, and surprisingly easy to pull off.
On a trip to Tulum, Mexico, I fell hard for the beets at the iconic Hartwood restaurant. This is my take on that recipe.
While nothing can fully capture the flavor of their wood-fired grilling, this version still makes a fun and delicious dish you can enjoy in your own kitchen.
In this recipe, the beets are oven-roasted in a water bath and finished on the grill. They turn out smoky and tender, and are paired with a mildly spicy, tangy, and super creamy avocado habanero sauce.
If you can smoke the beets or cook them over a wood fire from the start, it will give them even more incredible flavor.
Want more great beet recipes? Try these earthy roasted beets with tahini, crispy oven-baked beet chips, or these hearty lentil beet veggie burgers.
Why This Recipe Works
- Roasting in herb infused water amps up the flavor and keeps the beets moist.
- Finishing on the grill or in a hot oven adds char and texture.
- The avocado crema balances the smoky beets with creamy, spicy, and tangy flavors.
- Heat level is fully adaptable depending on your pepper choice.
Ingredient Notes
Beets - Works with any variety. Use red, golden, or Chioggia. Choose firm beets with no soft spots. Smaller ones cook faster and tend to be sweeter.
Habanero - Offers a fruity, tropical heat that defines the flavor of the crema. Remove seeds for less spice or sub with aji dulce, Fresno chile, or any other mild chili pepper.
Avocado - Use a ripe avocado that yields slightly to gentle pressure. If it feels mushy or has brown spots inside, it's overripe.
Olive oil - Choose a high quality extra virgin olive oil. This pantry staple impacts the final flavor. More on selecting good olive oils in my guide.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Baking dish
- Aluminum foil
- Cast iron skillet
- Charcoal grill (optional)
- Blender
- Spice grinder or mini food processor
Step by Step Instructions
Roast the Beets
- Preheat the oven to 375°F.
- Place the beets and basil in a baking dish and fill with water about ⅓ of the way up. Cover tightly with foil, then bake for approximately 1 hour or until a knife can easily pierce through. Remove the beets from the liquid and let cool.
- Increase the oven temperature to 425°F or prepare a charcoal grill with a few wood chips. Slice the beets in half, then place in a large cast iron skillet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast or grill the beets for about 20 minutes, or until crisp and starting to char.
Pro Tip: Roasting over hardwood charcoal or a wood fire adds extra smoky flavor.
Make the Avocado Habanero Crema
- Add the avocado, habanero, sour cream, olive oil, honey, salt, and pepper to a blender. Blend on high for about 10 seconds. Stop to scrape down the sides with a rubber spatula, then repeat until a smooth cream forms. This may take several minutes.
- Taste for seasoning and adjust if needed. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld. The sauce can be made several hours in advance, but will start to discolor after a day.
Make the Chile Lime Salt
- Toast the chiles in a dry heavy-bottomed skillet over medium-low heat until fragrant, about 1-2 minutes.
- Let cool. Pulse the chiles in a spice grinder or food processor to a fine powder, then mix with the salt and lime zest. Store in a tightly sealed jar in a cool place.
Pro Tip: This chile lime salt keeps for weeks and adds punch to veggies, grilled meats and even fruit!
Serve
- Serve the beets warm, topped with a generous dollop of crema, then dusted with a pinch of allspice and chile lime salt.
Tips for Success
- Habaneros can be outrageously hot, but they also have a lovely, fruity flavor. Remove the seeds and start with half to control the heat.
- Use gloves or wash hands immediately after handling hot chiles.
- Letting the crema chill improves both flavor and texture.
- For smoky flavor without a grill, roast beets with smoked salt or smoked paprika.
- Prep the crema and chile salt ahead for easier assembly.
Variations
- Use golden or Chioggia beets for different colors and sweetness.
- Try Greek yogurt or Mexican crema in place of sour cream.
- Swap habanero with jalapeño for milder heat.
- Add fresh herbs like cilantro or mint to the crema.
- Drizzle with honey and lime before serving for extra zing.
Serving Suggestions
These beets are bold enough to stand on their own, but they also pair beautifully with grilled or roasted proteins.
Try them alongside these easy chicken carnitas tacos, creamy enchiladas suizas, elegant pan seared filet mignon, or a simply pan seared tuna steak.
Swap the crema for this smoky chipotle guacamole if you want a different kind of heat.
How to Store and Reheat
Store leftover beets and crema separately in airtight containers. The beets will keep for up to 4 days in the refrigerator and can be reheated in a skillet or low oven until warmed through.
The crema is best enjoyed within 24 hours for color and freshness. The chile lime salt can be stored for several weeks in a sealed jar.
FAQ
Yes, but roasting them fresh adds more flavor. Skip the initial baking step and go straight to searing.
Use a cast iron skillet in the oven or on the stovetop for similar results.
It depends on the amount of habanero and whether you include the seeds. Start small and taste as you go.
Yes. Use a dairy-free sour cream or substitute with cashew cream or plain coconut yogurt.
Freezing is not recommended. The texture and color will suffer after thawing.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Hartwood Roasted Beets with Avocado Crema
Ingredients
For the Beets
- 4 large beets scrubbed
- 8 sprigs basil
- Olive oil for drizzling
- Kosher salt and freshly ground black pepper
- Ground allspice for finishing
For the Avocado Habanero Crema
- 1 Hass avocado ripe, halved, pitted, and peeled
- ½ - 2 habanero chilis seeded (leave the seeds in for more spice)
- 1 cup sour cream
- ¼ cup olive oil
- ½ teaspoon honey
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Chile Lime Salt
- 4 árbol chilis dried
- 2 tablespoons kosher salt
- Grated zest from 3 limes
Instructions
- Preheat the oven to 375°F.
- Place the beets and basil in a baking dish and fill with water about ⅓ way up. Cover tightly with foil, then bake for approximately 1 hour or until a knife can easily pierce all the way. Remove the beets from the liquid and let cool. Increase the oven temperature to 425°F or prepare a charcoal grill with a few wood chips.
- Slice the beets in half, then place in a large cast iron skillet. Drizzle with olive oil and sprinkle with salt and pepper. Roast or grill for about 20 minutes, or until crisp and starting to char.
Make the Avocado Habanero Crema
- Add the avocado, habanero, sour cream, olive oil, honey, salt and pepper to a blender and blend on high for about 10 seconds. Stop to scrape down the sides with a rubber spatula, then repeat until a smooth cream forms-this will take several minutes. Taste for seasoning and adjust as needed. Transfer to a bowl, cover, and refrigerate for at least 30 minutes so the flavors can meld. Sauce can be made several hours in advance, but will start to discolor after a day.
Make the Chile Lime Salt
- Toast the chiles in a dry heavy-bottomed skillet over medium-low heat until fragrant, about 1-2 minutes. Let cool. Pulse the chiles in a spice grinder or food processor to a fine powder, then mix with the salt and lime zest. Store in a tightly sealed jar in a cool place. This will make more than you need for this recipe, but can be used to season a wide variety of other dishes.
To Serve
- Serve the beets warm, topped with a generous dollop of crema, then dusted with a pinch of allspice and chile lime salt.
Notes
- Habaneros are outrageously hot, but they also have a lovely, fruity flavor. Remove the seeds and start with half to control the heat.
- Use gloves or wash hands immediately after handling hot chiles.
- Letting the crema chill improves both flavor and texture.
- For smoky flavor without a grill, roast beets with smoked salt or smoked paprika.
- Prep the crema and chile salt ahead for easier assembly.
Nutrition
This post may contain affiliate links.
Wow ! Love baked beetroot. Your version brings it up to a new lever ! Thank you so much !
I'm so glad you worked this one out for me! You know how much I love that cookbook, but I've hardly made a thing in it. I just look at the pictures. I can't believe it's that dreamy in person, too. Ahhh I must go...
p.s. My parents are taking a road trip up the coast this summer, visiting friends near Brigantine. Soulberri is on the itinerary. 🙂
Seriously, this recipe is awesome as written! Much different than the grapefruit cake... :/ You have to make it. But more important, you MUST go there in person!
So amazing your parents are planning to visit Brigantine!! You have to let me know when they cruise through, I'd love to say hello!