Baked Beets With Mustard Horseradish Dressing Food

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.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
• Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
• Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.

YELLOW BEET SALAD WITH MUSTARD SEED DRESSING

Steps:

• Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan with an inch of water in the bottom. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. Alternatively, cook beets on the stovetop in simmering salted water for about 30 minutes.
• Meanwhile, make the vinaigrette: Put shallot, lemon juice, rice vinegar, mustard and horseradish in a small bowl. Add good pinch of salt and pepper and stir to incorporate. Whisk in 3 tablespoons vegetable oil.
• Heat a very small skillet with 1 tablespoon oil. When oil is hot, add mustard seeds and nigella seeds. They will begin to pop after about 1 minute. Carefully scrape popped seeds and oil into the vinaigrette. Taste and adjust seasoning.
• Let beets cool slightly, then use fingers or a kitchen towel to rub skin off beets. Slice beets crosswise into 1/4-inch rounds and place in a wide salad bowl.
• Sprinkle beet slices lightly with salt, then gently toss with the dressing. Grate a little more horseradish over the top. Serve at room temperature.

BAKED BEETS

Steps:

• Preheat oven to 350 degrees F.
• Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

Steps:

• Toast the rye bread.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
• Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
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ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
• crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
• Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
• Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
• In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
• Portion out the arugula on six plates and place the beets atop the greens.
• Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

FRESH BEET HORSERADISH

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.

BASIC ROASTED BEETS

Steps:

• Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).