Beet Salad With Horseradish And Fried Capers Recipes

BEET- AND HORSERADISH-CURED SALMON

Steps:

• If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
• Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
• Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
• Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
• Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

BEET SALAD WITH HORSERADISH AND FRIED CAPERS

Steps:

• Preheat oven to 350 degrees. Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoon of olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast until beets are tender, 45 to 60 minutes. (Test by poking a fork through the foil into a beet.) Remove from the oven. Be careful when opening the foil; steam will race out. While still warm, peel beets, then slice into wedges and place in a bowl.
• Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry. (If using brined capers, drain and pat dry.) Pour 1/2 inch olive oil into a small saucepan over medium-high heat. When oil is hot enough to toast a bread crumb in 30 seconds, add capers. Be careful; oil may sputter. Fry until capers fluff and begin to brown on edges, 30 to 60 seconds. Drain on paper towels.
• In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half the dressing over beets; mix. Taste, adding more dressing or salt, if needed. Rub a platter with crushed garlic, then spoon on beets and sprinkle with fried capers.

ROASTED BEET SALAD WITH HORSERADISH ALIOLI AND CARAMELIZED WALNUTS

Steps:

• Preheat oven to 400F. Cut off the bottom of the head of garlic. Wrap it in aluminum foil and roast it for 45 minutes. Remove it from oven and let it cool, until it's safe to handle with your hands
• Combine the mayo, horseradish, lemon, salt, pepper in a medium bowl. Squeeze the roasted garlic cloves into the sauce and whisk really well, until smooth and creamy
• Melt the coconut oil in a small skillet. Add the maple syrup and walnuts. Cook over medium heat for 5 minutes
• Transfer the hot walnuts to a piece parchment paper and let them cool. Break them down into little pieces
• Cut beets into bite size pieces and place them in a medium bowl. Add the chopped cilantro and mix well
• Drizzle the Horseradish Alioli , sprinkle the caramelized walnuts on top and toss well

HORSERADISH BEET SALAD

Steps:

• In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING

Steps:

• Preheat oven to 375.
• Wash and trim beets, but do not peel.
• Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
• Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
• Let cool, then peel and thinly slice the beets.
• Refrigerate until serving.
• Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
• Refrigerate until serving.
• To serve, slice onion into thin rings, divide lettuce among serving plates.
• Top with beet slices and onion rings and drizzle with dressing.
• Sprinkle dill on top.