Marinated Beetroot with Potatoes and Horseradish
Appetizers • Russian
Description
Marinated Beetroot with Potatoes and Horseradish
Ingredients
- Beetroot 15 oz
- Olive Oil 7 tablespoons
- Sherry Vinegar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Potatoes 15 oz
- Shallots 3 pieces
- Leafy mustard greens 5 oz
- Dill 3 sprigs
- Parsley 0 oz
- Grated horseradish 2 tablespoons
- Freshly squeezed lemon juice 1 tablespoon
- Crème fraîche 0.3 cup
Step-by-Step Guide
Step 1
Preheat the oven to 200˚C. Wrap the beetroot in foil and bake until tender, about 1 hour. Let cool, peel, and cut into 2 cm pieces. Transfer to a small bowl and mix with 2 tablespoons of oil and 1 tablespoon of vinegar, season with salt and pepper. Let sit at room temperature for 30 minutes.
Step 2
Meanwhile, mix the potatoes with 1 tablespoon of oil, spread on a baking sheet with edges, and season with salt and pepper. Bake, stirring occasionally, until golden and tender, about 25-30 minutes. Let cool slightly.
Step 3
Transfer the potatoes to a large bowl and add the shallots, mustard greens, dill, parsley, horseradish, lemon juice, the remaining 4 tablespoons of oil, and the remaining 1 tablespoon of vinegar. Shake the bowl to combine the ingredients; season with salt and pepper. Add the beetroot and mix again. Drizzle with crème fraîche.
Step 4
Can be prepared in advance: the beetroot can be marinated up to 3 days before serving. Cover and refrigerate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!