Tuesday, August 30, 2011

Warm roasted beet salad with kielbasa and horseradish

This was tonight's dinner...

Super delicious. The kielbasa was simply browned in butter until the skin was good and crisp. Serve with mustard and horseradish sauce.

Here's the recipe for the beets and the horseradish sauce:


Warm roasted beet salad

  • 4 medium beets
  • 2 cloves garlic, peeled
  • 1tbsp olive oil
  • 2 Rashers bacon, cut into lardons
  • 1 tbsp butter
  • 1tsp fresh thyme
  • 2 tbsp red wine vinegar
  • 1tsp Dijon mustard
  • Salt and pepper to taste
  1. Wrap beets and garlic in a foil packet, drizzle with olive oil before closing packet. Roast in a 400 degree oven for 40 minutes, or until just tender. Let cool 10 minutes before handling. Remove skin from cooled beets and cut into slices.
  2. While beets are cooking, melt butter in a skillet over medium heat and add bacon. Cook until fat has rendered from bacon and bacon is crispy.
  3. In a large bowl, Whisk together fat, garlic, thyme, vinegar and mustard, mushing garlic into the dressing.
  4. Add beets and bacon and stir to combine. Allow salad to sit for 10 minutes to allow for flavors to mingle before serving.
Horseradish sauce

  • 3 tbsp sour cream
  • 3 tbsp creamed horseradish
  • 3 tbsp mayonnaise
  • 1 tbsp chopped parsley
Directions: Combine ingredients. Serve.

This sauce is great with kielbasa, steak, salmon, shrimp cocktail, corned beef... You name it!

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