Roasted Beets With Horseradish Cream

"A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful."
 
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Ready In:
1hr 45mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
  • crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
  • Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
  • Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
  • In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
  • Portion out the arugula on six plates and place the beets atop the greens.
  • Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

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Reviews

  1. Nice combo.
     
  2. I got a big bag of beets for $2, so am finding new ways of using them. This made a nice addition to my Christmas Eve table. The sauce is what made the dish - I used creme fraiche. I might add a squeeze of lemon to the beets next time. Also, I think this might make more servings than shown. I had three generous servings from 12 ozs. of roasted beets.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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