Best Marinated Beets With Potatoes Horseradish Recipes

Beets with Horseradish image

Yield Makes about 4 cups, serving 8

Number Of Ingredients 5

2 1/2 pounds beets without their greens (5 1/2 pounds with greens), trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 tablespoons sugar
2 tablespoons wine vinegar
3 tablespoons water

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.

Rib Roast of Beef with Beets, Potatoes, and Horseradish image

Provided by Martha Stewart

Number Of Ingredients 15

Sea salt and freshly ground black pepper
6 cloves garlic
1/4 cup fresh rosemary leaves, plus 2 sprigs for vegetables
6 anchovy fillets in oil, drained
Zest of 2 lemons
2 tablespoons olive oil
4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, rolled, and tied
3 onions, peeled and halved
3 carrots, peeled and each cut crosswise into 3 pieces
1/4 cup fresh marjoram or parsley leaves, chopped
11 ounces creme fraiche
Juice of 2 lemons
1 piece (1 1/2 inches) fresh horseradish, peeled and grated, or 3 tablespoons prepared
1 tablespoon all-purpose flour
Roasted Beets and Potatoes

Steps:

Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.