Beet & Horseradish Gratin

Preheat oven to 400°.

In a medium bowl, whisk heavy cream, sour cream, dill, horseradish, salt, and pepper. Add the beets and gently toss to coat. Arrange the beet slices in a 9-inch pie plate in a spiral pattern. Pour remaining liquid from bowl on top.

Cover the pie plate with aluminum foil and place on a rimmed baking sheet. Bake for 50 minutes. Remove foil and cook until most of the liquid has been absorbed and the beets are fork-tender, about 20 minutes more.

Cool 10 minutes, then garnish with pistachios and more dill. Serve warm or at room temperature.