Red Beets Recipe
horseradish crema, red onion, gorgonzola, walnut, potato crisp
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the red beets thoroughly and wrap each beet in aluminum foil. Place on a baking sheet and roast in the oven for about 45-60 minutes, until tender.
- 2
Make the Horseradish Crema
In a bowl, mix horseradish cream with a pinch of salt and black pepper. Adjust seasoning to taste. Set aside.
- 3
Prepare the Red Onion
Thinly slice the red onion and soak in cold water for 10 minutes to reduce the sharpness. Drain and pat dry.
- 4
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes until fragrant. Remove from heat and chop coarsely.
- 5
Assemble the Dish
Once the beets are roasted and cool enough to handle, peel the skin off and slice them into wedges. On a serving platter, arrange the beet slices, drizzle with olive oil, and season with salt and pepper. Top with red onion slices, crumbled gorgonzola, toasted walnuts, and serve with potato crisps on the side.
- 6
Serve
Serve the red beets warm or at room temperature, with the horseradish crema as a dipping sauce.
