GERMAN BEET SALAD WITH CARAWAY SEEDS
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
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
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
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
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
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
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
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
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
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
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
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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ROASTED BEET SALAD WITH HORSERADISH AND PUMPKIN SEEDS
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5/5 (7)Category MainServings 2Total Time 35 mins
- Preheat oven to 180°C/350°F. Peel horseradish. Slice mixed beets and transfer to a baking sheet. Drizzle with some pumpkin oil and toss to combine. Roast for approx. 15 – 20 min.
- Approx. 8 min. before the end of the beet roasting time, remove the baking sheet from the oven and sprinkle with pumpkin seeds. Transfer back to the oven to finish baking.
- Serve beets on a large plate and drizzle with remaining pumpkin seed oil and balsamic vinegar. Grate peeled horseradish over and sprinkle with parsley. Season with salt and pepper to taste. Enjoy!
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5/5 (4)Total Time 10 minsServings 1
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BEET AND HORSERADISH RELISH | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Category PreservingCalories 9 per serving
- Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
- To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
- Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.
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5/5 (585)Total Time 2 hrsServings 8
- Preheat the oven to 400°. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly.
- Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
- Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side.
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- Now make your sauce, simply squeeze some lemon juice, mix it with a bit of Balsamico vinegar, olive oil and black pepper. I stir everything together in a deep bowl to mix them well. You could also add everything together in a can, close the can and then shake it.
- Place all the ingredients in a plate. You can place all the ingredients in your plate as you like, or check the plate of mine as an inspiration :) Red beet in the bottom, half of an avocado on top, place the shallot and olive slices around and on top of the avocado, then the final step sprinkle some sesame seeds on top of everything.
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