Marinated Beets with Potatoes and Horseradish

Recipe from Bon Appetit


3 medium beets (about 1 lb.)

7 tablespoons olive oil, divided

2 tablespoons sherry vinegar or red wine vinegar, divided

Kosher salt, freshly ground black pepper

1 lb. potatoes, cut into 1” pieces

3 scallions, thinly sliced

1 cup coarsely chopped mustard greens, or arugula or other soft green

1/4 cup chopped fresh dill

2 tablespoons chopped fresh parsley

2 tablespoons freshly grated horseradish

1 tablespoon fresh lemon juice

1/3 cup crème fraîche


Preheat oven to 400°. Wrap beets in foil and roast directly on a rack until tender, about 1 hour. Let cool, peel, and cut into 3/4” pieces. Place in a small bowl and toss with 2 tablespoons oil and 1 tablespoon vinegar; season with salt and pepper. Let sit at room temperature for 30 minutes. Meanwhile, toss the potatoes on a large rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 25-30 minutes. Let cool slightly. Transfer potatoes to a large bowl and add scallions, mustard greens, dill, parsley, horseradish, lemon juice, remaining 4 tablespoons olive oil and remaining 1 tablespoon vinegar. Toss to combine; season with salt and pepper. Add beets and toss again. Serve drizzled with crème fraîche. 

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