Marinated Beets With Potatoes Horseradish Recipes
BEETS WITH HORSERADISH
Categories Side Marinate Vegetarian Quick & Easy Low Cal Horseradish Beet Spring Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups, serving 8
Number Of Ingredients 5
Steps:
- In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.
MARINATED BEETS WITH POTATOES & HORSERADISH
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Wrap beets in foil and roast directly on rack until tender, about 1 hour. Let cool, peel, and cut into ¾" pieces. Place in a small bowl and toss with 2 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper. Let sit at room temperature 30 minutes.â© Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25â30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 Tbsp. oil, and remaining 1 Tbsp. vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crème fraîche.â© Do Ahead: Beets can be marinated 3 days ahead. Cover and chill.
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- Preheat oven to 400°. Wrap beets in foil and roast directly on rack until tender, about 1 hour. Let cool, peel, and cut into ¾" pieces. Place in a small bowl and toss with 2 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper. Let sit at room temperature 30 minutes.
- Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25–30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 Tbsp. oil, and remaining 1 Tbsp. vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crème fraîche.
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- Heat the oven to 450°. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. Cook in the upper third of the oven, stirring once, for 20 minutes.
- Remove the pan from the oven and push the beets to one side. Add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Return the pan to the oven and cook for 10 minutes. Stir the potatoes and beets, keeping them separate; return the pan to the oven.
- Meanwhile, oil a baking sheet. Put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill, and 1/8 teaspoon pepper. Put the pan in the oven with the vegetables (after you stir them at the end of Step 2). Cook until just done, about 10 minutes for 1-inch fillets.
- Meanwhile, in a small saucepan, bring the cream just to a simmer. Remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt, and a pinch of pepper.
33 BRILLIANT RECIPES USING BEETS YOU'D NEVER HAVE THOUGHT OF
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- Mashed Beets. If you want a low carb substitute for your favorite mash potato recipe, steam beets whole and then mash them with a potato masher before blending in butter, olive oil, and salt and pepper to taste.
- Cured Fish. You can add a rosy hue to your cured salmon with two medium beets. Find the recipe here.
- Pickled Beets. If you’ve never tried pickled beets, you’re in for a treat. Pickling is one of the best ways to preserve beets for multi-year storage, and you can personalize the recipe to include hard-boiled eggs as well.
- Sandwich Topper. Cooked beets sliced thinly are excellent on sandwiches, especially when paired with a sharp flavor like goat cheese or horseradish.
- Beet Fries. Craving fries without the calories? Thinly slice beets and oven roast them to a crispy texture for a perfectly dippable snack.
- Salt Roasted Beets. If you have plenty of salt on hand and want to bring out all the nuanced flavors in your beets, consider salt roasting them. Just arrange the beets in a baking dish, completely cover them in kosher salt, and bake for an hour at 375 degrees before peeling and enjoying.
- Beet and Grapefruit Salad. Looking for a tangy side dish to get you through the heat of summer? Follow this recipe to enjoy roast beets paired with alfalfa sprouts and ruby red grapefruit.
- Beet and Goat Cheese Pizza. One perk of homemade pizza is experimenting with flavors not commonly found on takeout. Pair sliced beets with goat cheese and sourdough crust for a combination worth celebrating.
- Spicy Beet Ice Cream. Their natural sweetness makes beets a perfect pairing for homemade ice cream, and this recipe kicks things up a notch with the addition of cayenne pepper and cinnamon.
- Beet Ketchup. Forget tomatoes, beet ketchup is a condiment worth celebrating. This recipe creates a dipping sauce that’s a little more sour than traditional ketchup for a perfect accessory to sweet potato fries.
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