ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats. A twist on the presentation of the Eastern Europen dish called Tsvikly. From Food and Drink magazine. Hope you enjoy! *Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!
Provided by Leslie
Categories Greens
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143.7, Fat 12.6, SaturatedFat 7.7, Cholesterol 44.5, Sodium 60.2, Carbohydrate 6.9, Fiber 1.5, Sugar 4.3, Protein 2.1
ROASTED BEETS WITH HORSERADISH CREAM
A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.
Provided by Chef Kate
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2
ROASTED BEETS WITH HORSERADISH CREAM
Categories Side Bake Vegetarian Root Vegetable Beet Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub 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. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
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).
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.
ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE
Provided by Suzanne Goin
Categories Dairy Side Roast Horseradish Beet Fall Winter Sour Cream
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
- Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
- While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
- Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
- Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.
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.
BEET SOUP WITH HORSERADISH CREAM
Provided by Einat Admony
Categories Soup/Stew Milk/Cream Citrus Garlic Onion Vegetable Passover Horseradish Beet
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
- In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
- Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.
- Variation:
- : If you plan on serving this soup at two seders and want some variety on the second night, try this twist that combines Eastern European knaidlach (matzoh balls) and Middle Eastern kibbeh (meatballs): Prepare matzoh ball dough (you can use a packaged mix) and chill at least 15 minutes. Meanwhile, in a large bowl, stir together ground beef or lamb, chopped onion, chopped celery, chopped fresh mint, a pinch of cinnamon, a pinch of nutmeg, salt, and pepper. Form the meat into mini-meatballs. Wrap matzoh ball dough around each meatball to form "knaidlach kibbeh." Boil the balls according to the package directions (the meat will cook inside them). Place two balls in each bowl of hot soup.
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