Seared Beets

Name: Seared Beets
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon hazelnut oil; 1 tablespoon walnut oil; 1 tablespoon canola oil; 4 beets, a little smaller than a tennis ball, sliced less than 1/16 inch thick; Salt and pepper to taste; 1/4 teaspoon caraway seeds; 1/2 teaspoon crushed coriander seeds; 1 1/2 teaspoons firmly packed, finely grated fresh horseradish; 1 1/2 tablespoons Champagne vinegar

Recipe from Danube

Adapted by Marian Burros

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Who Put the Beet in the Mousseline?

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1tablespoon hazelnut oil
1tablespoon walnut oil
1tablespoon canola oil
4beets, a little smaller than a tennis ball, sliced less than 1/16 inch thick
Salt and pepper to taste
¼teaspoon caraway seeds
½teaspoon crushed coriander seeds
1½teaspoons firmly packed, finely grated fresh horseradish
1½tablespoons Champagne vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In heavy pan, heat all oils until almost smoking. Stir in beets, and cook over high heat, stirring, until coated with oil.
Step 2
Reduce heat to medium. Season with salt and pepper. Stir in caraway and coriander seeds. Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes. If they dry out, add a little more canola oil.
Step 3
Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water. Stir vigorously to scrape up stickiness on bottom of pan. Mixture should not be dry. Adjust seasonings, and cool to room temperature. Serve immediately, or refrigerate and return to room temperature one hour before serving. Serve over mesclun or alongside smoked fish.