Beets With Horseradish And Pumpkin Seeds Recipes

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GERMAN BEET SALAD WITH CARAWAY SEEDS



German Beet Salad with Caraway Seeds image

This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.

Provided by Naschkatze

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 3h5m

Yield 4

Number Of Ingredients 7

4 beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds

Steps:

  • Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
  • Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g

FRESH BEET HORSERADISH



Fresh Beet Horseradish image

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

2 medium (10 ounce) beets
One 4-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

  • Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
  • Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
  • Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

BEETS WITH HORSERADISH AND PUMPKIN SEEDS



Beets With Horseradish and Pumpkin Seeds image

Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that's what's available to you, and to substitute plain yogurt for the sour cream. If you can't find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 small bunch red beets (about 1 pound), washed and leaves removed
1 small bunch golden beets (about 1 pound), washed and leaves removed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons lemon juice
1/4 cup roasted pumpkin seeds

Steps:

  • Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
  • Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
  • In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
  • In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
  • Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

BEET SALAD WITH PUMPKIN SEEDS



Beet Salad With Pumpkin Seeds image

This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.

Provided by Busters friend

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs beets, raw without stems and leaves
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon basil, finely chopped, fresh
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra virgin olive oil
1/4 cup pumpkin seeds, roasted, salted
1/2 cup green onion, finely chopped

Steps:

  • Scrub beets and steam until soft. Remove from heat and cool.
  • Peel and quarter beets. Thinly slice each quarter piece into 1/2 -inch slices. Place in bowl.
  • Whisk together balsamic vinegar, mustard, basil, salt and pepper. Add olive oil and whisk until well combined. Season with additional salt and pepper to taste.
  • Pour dressing over beets. Add pumpkin seeds and green onions to beets. Gently toss to combine.

Nutrition Facts : Calories 300.6, Fat 21.3, SaturatedFat 3.1, Sodium 331.4, Carbohydrate 25.2, Fiber 5.3, Sugar 18.5, Protein 6.2

ROASTED BEET SALAD WITH PUMPKIN SEEDS



Roasted Beet Salad With Pumpkin Seeds image

Honey lemon dressing enhances the natural sweetness of the beets while the seeds add contrast and earthy flavour. Can be made up to 2 days ahead, covered and chilled.

Provided by Abby Girl

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs beets, fresh
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons lemon juice, fresh
1 pinch salt
Baby Spinach (optional)
1/4 cup pumpkin seeds, toasted

Steps:

  • Preheat oven to 450.
  • Wash and place each beet in tin foil. Roast for 45 - 1 hour -- depending on size. (I pull my beets out when they are individually done, so that the smaller ones don't get overcooked) The beets taste better when they are undercooked.
  • Let cool on the counter for 15 minutes. With gloves, peel the beets and cut into cubes.
  • Stir honey with mustard in a medium bowl until combined; slowly whisk in lemon juice and salt. Add beets, gently toss to coat.
  • If making in advance, bring to room temperature before serving.

Nutrition Facts : Calories 150, Fat 7.4, SaturatedFat 1.2, Sodium 153.2, Carbohydrate 19.5, Fiber 3.3, Sugar 15.1, Protein 4

HORSERADISH-PUMPKIN SEED PESTO



Horseradish-Pumpkin Seed Pesto image

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Provided by Claire Saffitz

Categories     Bon Appétit     Horseradish     Seed     Sauce     Kid-Friendly     Cilantro     Quick and Healthy     Small Plates

Yield Makes about 2/3 cup

Number Of Ingredients 6

1/2 cup unsalted, roasted pumpkin seeds (pepitas)
2 tablespoons grated peeled horseradish or 1 drained prepared horseradish
2 cups cilantro leaves with tender stems
1 tablespoon fresh lime juice
1/4 cup (or more) olive oil
Kosher salt

Steps:

  • Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime juice; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Add more oil if pesto is too thick; season with salt.
  • Do Ahead
  • Pesto can be made 5 days ahead. Cover and chill.

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