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.
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
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.
ROASTED BEETS WITH HORSERADISH VINAIGRETTE AND MâCHE
I don't like many beet preparations because they tend to be too sweet for me, but the horseradish that these are tossed with fixes that. In the Pizzeria, we present these beets as an antipasto, which is how we give them to you here. In the Osteria, we serve the same beets as part of a composed plate, spooned over burrata, topped with toasted walnuts that have been tossed in walnut oil, fried paper-thin sliced beets, and mâche. We used to dress the beets with freshly grated horseradish, but I found the spiciness to be really inconsistent. Then I was introduced to a jarred, prepared horseradish, Atomic-it really has that horseradish burn. I love it. It's one of the rare instances where fresh isn't best.
Yield serves 4
Number Of Ingredients 11
Steps:
- To cook the beets, adjust the oven rack to the middle position and preheat the oven to 400°F.
- Place the beets in a baking dish large enough to fit them in a single layer. Drizzle the beets with the olive oil, season them with the salt and pepper, and toss to coat the beets with the seasonings. Cover the dish with foil and place it in the oven to cook the beets for about 1 hour (for medium-size beets), until they are easily pierced with a knife. Remove the beets from the oven, and remove the foil, being careful not to burn yourself from the steam that will rise. Set the beets aside until they are cool enough to touch. Rub the beets with a clean dishtowel to remove their skins and cut the beets into 1/2-inch-thick slices. Stack a few slices on top of each other and cut the slices into 1/2-inch batonettes, and then into 1/2-inch cubes. Transfer the cubed beets to a medium mixing bowl. (The beets can be prepared to this point up to one day in advance. Transfer to an airtight container and refrigerate until you're ready to serve them. Bring the beets to room temperature before serving.)
- To make the dressing, combine the vinegar, mustard, salt, and pepper, and whisk. Add the oil in a slow steady stream, whisking constantly to form an emulsion. Pour the dressing over the beets, and toss to coat them with the dressing. Add 2 tablespoons of the horseradish and toss again to distribute the horseradish. Taste for seasoning and add more salt, pepper, or horseradish, if desired. Transfer the beets to a serving platter and scatter the mâche leaves over the top, or use scissors to snip the chive in 1-inch pieces over the beets. Serve at room temperature.
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.
TASTY ROASTED BEETS
Try roasting beets, it is easy and quick.
Provided by cookingtwist
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
- Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g
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
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.
SALT-CRUSTED BEETS WITH HORSERADISH CRèME FRAîCHE
Here's a great new way to roast beets: in a salt crust. The horseradish, thyme, and orange in the crust infuse the beets with bright flavor as they're cooking. Leftover beets make a great addition to salads. Lightly coat torn butter lettuce with a Sherry wine vinaigrette, top with the sliced beets and some sliced red onion, and drizzle with a bit of the horseradish crème fraîche.
Provided by Dan Barber
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk crème fraîche, horseradish, chopped chives, and Sherry wine vinegar in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Mix coarse salt, horseradish, thyme, and orange peel in medium bowl. Place three 3-tablespoon mounds of salt mixture on small rimmed baking sheet, spacing apart. Top each salt mound with 1 beet, then cover all beets with remaining salt mixture, pressing very firmly with hands and forming crust around each beet, covering completely.
- Roast beets 1 3/4 hours. Remove from oven; crack salt crusts open and remove beets. Peel beets; cut into 1/4-inch-thick slices. Arrange beet slices on platter. Serve with horseradish crème fraîche.
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- Wash the beets under running water, removing any sand. Trim the greens from the beets, leaving 1 inch of the stems. Do not trim the root end.
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