ROASTED BEETS AND POTATOES
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
- Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
- Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
- Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
MARINATED BEET SALAD
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Provided by Myra
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g
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.
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.
MASHED POTATOES WITH HORSERADISH
Instead of the ever-popular garlic mashed potatoes, this unusual recipe calls for prepared horseradish. The zippy side dish would be fantastic with roast beef. -Cynthia Gobeli, Norton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 10 minutes or until tender; drain. Add butter, salt and pepper. Mash potatoes. Beat in the sour cream and horseradish.
Nutrition Facts : Calories 175 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 301mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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