Hasselback Beets with Savory Granola and Orange Horseradish Cream | Kim Sunée

Ingredients

• 4 to 6 medium red or golden beets or combination of both (1 1/2 to 2 pounds)
• Salt and freshly-ground black pepper
• 2 to 3 fresh thyme sprigs
• 1/2 cup extra-virgin olive oil
• Juice and zest of 1 orange
• 2/3 cup sour cream or crème fraîche
• 1 tablespoon prepared horseradish
• Savory Pumpkin Seed Granola (recipe follows)
• 1 cup sunflower sprouts, pea shoots or sautéed beet greens, for serving