Marinated Beetroot with Potatoes and Horseradish

Appetizers | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Marinated Beetroot with Potatoes and Horseradish

Ingredients

Beetroot - 15.9 oz
Olive Oil - 7 tablespoons
Sherry Vinegar - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Potatoes - 15.9 oz
Shallots - 3 pieces
Leafy mustard greens - 5.3 oz
Dill - 3 sprigs
Parsley - 1.4 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.