OCTOBER 5, 2021
Hello Everyone,
Fall is in full force in the fields. Expect lots of root vegetables, squashes, and fall greens.
Today’s recipe is one that utilizes beets and other fall harvest vegetables.
ROASTED MARINATED BEETS WITH GOLDEN POTATOES
Ingredients
3 medium beets (about 1 pound)
7 tablespoons olive oil, divided
2 tablespoons Sherry vinegar or red wine vinegar, divided
1 lb. Yukon Gold potatoes cut into 1-inch pieces (no need to peel them)
3 scallions, thinly sliced
1 cup coarsely chopped mustard greens
¼ cup chopped fresh dill
2 TBS chopped fresh parsley
2 TBS freshly grated horseradish or prepared horseradish
1 TBS fresh lemon juice
⅓ cup crème fraîche
Preparation
1. Preheat the oven to 400 degrees. Wrap the beets in foil and roast them directly on the middle rack until tender, about 1 hour.
2. Let them cool, then peel, and cut into ¾ inch pieces. Place them in a bowl and toss with 2 TBS. oil and 1 TBS vinegar. Season with salt and pepper. Let them rest at room temperature for 30 minutes.
3. Meanwhile, toss the potatoes with 1 TBS of the oil on a large rimmed baking sheet. Season with salt and pepper.
4. Roast the potatoes, stirring occasionally, until they are golden and tender, 25–30 minutes.
5. Let the potatoes cool slightly. Transfer them to a large bowl and add the scallions, mustard greens, dill, parsley, horseradish, lemon juice, the remaining 4 TBS of oil, and the remaining 1 TBS. of vinegar. Toss this mixture to combine, then season with salt and pepper.
6. Add the beets and toss again. Serve drizzled with crème fraîche.
HELPFUL HINT: The beets can be marinated 3 days ahead. Cover and chill until you’re ready to make the dish.
I hope you enjoy this great fall dish.
Have a delicious week!
Best,
Judi