|
Baking Corner
| Regional Foods | Cooking Articles
|
Hints
& Tips
| Culinary Dictionary
|
Newspaper Columns
I very slightly adapted this recipe from
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant,
by Nancy Silverton, Matt Molina, and Carolynn Carreņo. This outstanding beet appetizer (or side dish) tastes phenomenal! My husband loved this beet recipe and asked for more.
It is easy to love fresh beets, and not just for their outstanding nutritional advantages. Roasting them seems to enhance their
sweet nature. Roasting is the easiest way to cook beets. The skins will slip right off after cooking. I’ve had more people tell me that
they don’t like beets. Well, that was until they taste roasted beets. Roasting beets give them a deep, sweet taste that can’t be accomplished in any other
fashion.
Roasted Beets with Horseradish Vinaigrette
Recipe Type:
Beet,
Vegetable,
Appetizer,
Buying Guide
Yields: 6 to 8 servings
Prep time: 10 min
Beet cook time: 60 min
Ingredients:
1 pound red
beets, stems removed and discarded, scrubbed and patted dry
2 tablespoons extra-virgin
olive oil
1 teaspoon coarse or kosher
salt
1/4 teaspoon freshly-ground black
pepper
2 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
3/4 teaspoon coarse or kosher salt, plus more to taste
1/2 teaspoon freshly-ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons to 1/4 cup prepared horseradish, to your taste*
Chopped fresh chives or parsley for garnish
Preparation:
Preheat oven to
400 degrees F. Place rack in middle of oven.
Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra
large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets.
Reserve beet leaves for a recipe using them.
Place
the beets in a baking dish large enough to hold them in a single
layer or on a large baking sheet. Drizzle them with 2 tablespoons
olive oil, season with the salt and pepper, and toss to coat. Cover
the dish or baking sheet with aluminum foil and place it in the oven
for 60 minutes (depending on the size of your beets), until the
beets are easily pierced with a knife.
Remove from oven and take off the top foil.
Set aside to cool enough to handle. When cool enough to handle, peel
the skin off. They should peel easily by hand, but you can use a
paring knife if you want.
|
 |
 |
|
Beets ready to roast in the oven.
|
|
 |
 |
 |
|
Fresh oven roasted beets hot out of the oven. |
Peeling the cooled beets |
Once the beets are cool enough
to handle, either store in the refrigerator whole or cut each beet into
1/2-inch cubes and place in a large bowl.
Make the dressing by whisking together the vinegar, mustard, salt, and
pepper. Add the olive oil in a steady stream, whisking constantly to
form an emulsion. Pour the dressing over the beets and toss to coat.
Add 2 tablespoons of horseradish and toss again. Taste and add additional
salt, pepper, and/or horseradish if desired.
Transfer to a serving platter and scatter the chopped chives over
the top. Serve at room temperature.
Yields approximately 4 cups or 6 to 8 serving.
| 
