Roasted Beets with Horseradish Sauce

Need a break?

If mousetraps were designed like the income tax code ...

After yesterday, we thought you might.  Try something simple and healthy for dinner tonight – roasted beets with horseradish sauce.   Serve it alongside a few slices of cold roast beef from your deli (which also pairs wonderfully well with the horseradish sauce) and saute the beet greens with a little olive oil and garlic – et voila!  You’re going to want a vino that’s a little bit rustic and has somewhat more body than your typical everyday wines.  Try our Domaine Chaume-Arnaud Granges Rouges ($15). Granges Rouges is a “tres français” everyday red, made from 100% Grenache. Many French producers make 100% Grenache wines but they mostly keep them for themselves, their “Vin du Garage” that they drink and serve their guests. Grenache is an earthy grape that has less tannin, so Granges Rouges has a warm earthiness and fades beautifully on the tongue.  Lovely.

Roasted Beets with Horseradish Sauce & Sauteed Beet Greens

Ingredients (beets and greens)

  • 1 bunch beets with greens
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 TBSP red wine vinegar

Directions

  1. Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with horseradish sauce.

Ingredients (horseradish sauce)

  • 2 TBSP prepared horseradish
  • 1 TBSP cider vinegar
  • 3 TBSP mayonnaise
  • 1/8 teaspoon ground red pepper
  • 1/2 cup plain Greek style yogurt or sour cream

Directions

  1. In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
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This entry was posted in Dare Wenzler, recipes, Uncategorized and tagged , , . Bookmark the permalink.

2 Responses to Roasted Beets with Horseradish Sauce

  1. Sue says:

    I love the beet part of the recipe. The greens are not my favorite, but maybe I should give them another try. I love the idea, though, of roasted beets with OTHER greens. I don’t think I’ve ever had that. Great idea.

    • firstvine says:

      Sue, I generally find beet greens a little bitter but when actually eaten with the beets that is mitigated. It just seems like a shame to toss the greens

      Dare

      Sent from my iPhone

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