MARINATED BEETS WITH POTATOES & HORSERADISH

MARINATED BEETS WITH POTATOES & HORSERADISH image

Yield 4

Number Of Ingredients 12

3 medium beets (about 1 pound)
7 tablespoons olive oil, divided
2 tablespoons Sherry vinegar or red wine vinegar, divided
Kosher salt, freshly ground pepper
1 pound waxy potatoes (such as Yukon Gold), cut into 1-inch pieces
3 scallions, thinly sliced
1 cup coarsely chopped mustard greens
Â¼ cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated horseradish or 1 prepared horseradish
1 tablespoon fresh lemon juice
â cup crÃ¨me fraÃ®che

Steps:

Preheat oven to 400Â°. Wrap beets in foil and roast directly on rack until tender, about 1 hour. Let cool, peel, and cut into Â¾" pieces. Place in a small bowl and toss with 2 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper. Let sit at room temperature 30 minutes.â© Meanwhile, toss potatoes on a large rimmed baking sheet with 1 Tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25â30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 Tbsp. oil, and remaining 1 Tbsp. vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crÃ¨me fraÃ®che.â© Do Ahead: Beets can be marinated 3 days ahead. Cover and chill.