Beetroot Squash Salad With Horseradish Cream Recipes

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.

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.

Steps:

• In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins - if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.
• Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.