New recipes

Horseradish Vinaigrette

Horseradish Vinaigrette

Use this dressing to punch up sturdy greens such as escarole or radicchio.

Ingredients

  • 1/4 cup (or more) unseasoned rice vinegar
  • 2 tablespoons (or more) grated fresh or prepared horseradish
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Purée 1/4 cup vinegar, 2 Tbsp. horseradish, and garlic in a food processor. With motor running, gradually add oil in a slow, steady stream through the feed tube; process until well combined, then add heavy cream. Season dressing with salt, pepper, and more vinegar and horseradish, if desired. DO AHEAD: Can be made 3 days ahead. Store chilled in an airtight jar.

Recipe by Christopher Hirsheimer, Melissa Hamilton,

Nutritional Content

2 tablespoons (without greens) contain: Calories (kcal) 150 Fat (g) 17 Saturated Fat (g) 3.5 Cholesterol (mg) 10 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 65Reviews Section

Roasted Beets with Horseradish Vinaigrette Recipe

It is easy to love fresh beets – and not just for their outstanding nutritional advantages. Roasting them seems to enhance their sweet nature. Roasting is the easiest way to cook beets. The skins will slip right off after cooking. I’ve had more people tell me that they don’t like beets. Well, that was until they taste roasted beets. Roasting beets give them a deep, sweet taste that can’t be accomplished in any other fashion.

I very slightly adapted this Roasted Beet recipe from The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant, by Nancy Silverton, Matt Molina, and Carolynn Carre. This outstanding beet appetizer (or side dish) tastes phenomenal! My husband loved this roasted beet recipe and asked for more.

  • 1 pound red beets, stems removed and discarded, scrubbed and patted dry
  • 2 tablespoons olive oil, extra-virgin
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 3/4 teaspoon coarse salt or kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper, freshly-ground (plus more to taste)
  • 3 tablespoons olive oil, extra-virgin
  • 2 tablespoons to 1/4 cup horseradish, prepared to your taste*
  • Fresh chives or parsley, chopped (for garnish

Preheat oven to 400 degrees F. Place rack in middle of oven.

Wash and scrub the whole beets to clean off any dirt. Leave the beet whole unless you have some extra large ones (if extra large, cut in half). Trim off the stems (leafy tops) and ends of the beets. Reserve the beet leaves for a recipe using them. Learn How To Cook Fresh Beet Greens.

On a large baking sheet, cover with aluminum foil. Place prepared beets, in a single layer, on top. Toss lightly with some olive oil to coat the beets. Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal.

Place in oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a paring knife. Remove from oven and take off the top foil. Set aside to cool enough to handle.

When cool enough to handle, peel the skin off. They should peel easily by hand, but you can use a paring knife if you want.

Once the beets are cool enough to handle, either store in the refrigerator whole or cut each beet into 1/2-inch cubes and place in a large bowl.

Make the dressing by whisking together the vinegar, mustard, salt, and pepper. Add the olive oil in a steady stream, whisking constantly to form an emulsion. Pour the dressing over the beets and toss to coat.

Add 2 tablespoons of horseradish and toss again. Taste and add additional salt, pepper, and/or horseradish if desired.

Transfer to a serving platter and scatter the chopped chives over the top. Serve at room temperature.


Roasted beets with horseradish vinaigrette

Beets are known for their sweetness. When they are roasted, their flavor intensifies to a rich, earthy one. They need little in the way of added fat to taste good here, they’re marinated in a horseradish vinaigrette.

The red beet is the most common variety. But you can buy colorful heirloom yellow, white and variegated beets at farmers markets and specialty stores. They look pretty mixed together in this dish.

Beet greens are nutritious and can be steamed and served with the beets, if you wish. Steam the greens about five minutes.

Heat the oven to 400 degrees.

Wash the beets under running water, removing any sand. Trim the greens from the beets, leaving 1 inch of the stems. Do not trim the root end.

Place the beets on a jellyroll pan. Spray the beets with nonstick olive oil spray. Cover the beets with foil and roast 30 minutes. Uncover and continue roasting until fork-tender, 15 to 20 minutes.

Remove the beets from the oven and let them stand just until cool enough to handle. Cut off the stems and peel or scrape off the beet skins. Quarter the beets if they’re small or cut into sixths or eighths if large. Place in a bowl.

Combine the vinegar, water, sugar, beet horseradish, shallots, salt and pepper. Pour the vinaigrette over the beets. Cover and refrigerate overnight.

Get our new Cooking newsletter.

You may occasionally receive promotional content from the Los Angeles Times.


Related Video

Excellent!! We bought really fresh salmon and I cooked it perfectly. The sauce is fabo with the salmon AND this is so quick and easy.

3.5 and close to a 4! Easy to prepare, the vinaigrette is so yummy! Enjoy!

I thought this was a great recipe. I left out the vinegar and it turned out fine.

I liked this simple sauce, tho it wasn't what i was expecting. It's something i will do again when i'm looking for something simple and a change from butter/lemon/dill.

Delicious. Quick. Easy. What could be better? Perfect summer supper. Served with a low-fat potato salad. Will become a regular feature of my table.

Great recipe. I tried serving it as a first course on bed of watercress and it was superb.

This recipe is awesome! You can use very spicy mustard and horseradish to heat things up. Friends who don't like fish, loved this one!

My husband loved the blend of the horseradish and Dijon mustard. Licked up every bit of the sauce from his plate!

There's nothing wrong with this recipe except that it's boring. The vinaigrette needs more flavor. If I made it again I would add shallots and herbs to the vin, and serve it on a bed of watercress.

I agree with Leanne. For us this is really a 3 1/2 fork recipe. We aren't big salmon fans--perhaps because many recipes add to the fatty taste with dressings such as the Salmon with Pistachio-Basil Butter which everyone else liked. For Leanne and other non-salmon lovers, I also recommend the Grazed Grilled Salmon, a four-fork job. Check out the great Potato side dish we recommend with it.

This recipe was very simple to prepare and even if you're not a big salmon fan, it is delicious! The salmon was very moist and the vinaigrette added a tangy flavor. I served it with a green salad and a potato salad. It's a great summer recipe! One side note, I added extra horseradish and cut back a bit on the salt.


    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons distilled white vinegar
    • 1 shallot, minced
    • 1 tablespoon prepared horseradish
    • 1 teaspoon Dijon mustard
    • Sea salt and freshly ground black pepper
    1. Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.

    Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.

    Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.


    Recipe Summary

    • 1 1/2 pounds new potatoes (about 10)
    • 1 1/2 tablespoons coarse salt, plus more for seasoning
    • 10 ounces haricots verts, stem ends trimmed
    • 1/4 cup red-wine vinegar or sherry vinegar
    • 1/4 cup prepared horseradish
    • 1/2 cup extra-virgin olive oil
    • Freshly ground pepper
    • 1/2 cup finely diced red onion
    • 1/4 cup finely diced fresh chives
    • 1 1/2 pounds poached or grilled salmon fillet, skin removed
    • 6 ounces greens (optional)

    Place potatoes in a large saucepan fill with cold water. Add 1 tablespoon salt bring to a boil. Reduce to a simmer cook until fork tender, 30 to 35 minutes. Remove from heat. Drain set aside.

    Fill a large bowl with ice and water set aside. Rinse saucepan fill with cold water. Bring to a rolling boil. Add remaining 1/2 tablespoon salt and beans cook until bright green and tender, about 5 minutes. Remove from heat. Drain plunge into ice bath. Drain pat dry.

    Combine vinegar and horseradish in a small bowl. Whisk in olive oil season with salt and pepper.

    Halve potatoes and beans place in a bowl. Add red onion and chives and half of the dressing toss gently. Divide vegetables among four plates. Slice salmon into fork-size pieces. Place salmon on top of vegetables drizzle with remaining dressing. Serve with greens if desired.


    AUTUMN SALAD WITH HORSERADISH VINAIGRETTE + NEWS!

    I'm pregnant! We're pregnant is what you say, I suppose, but I'm the one in the stretchy pants over here. So many things to say about this, friends, but I'm at a loss for words at the same time. This may be more of a generally-emotional-lady thing, so bear with me, but you know when you feel outside of yourself? Like little crazy trolls are frantic in your head making you irritable and easily bringing you to tears. Sometimes the trolls rest, but I generally feel a little. off. I have another human in my belly and trolls in my mind and I'm in absolute amazement that our bodies make people. I still can't believe it.

    I have wanted to be a mom my entire life. I have never once doubted it. I was a big sister, and I mothered my little sister the moment she came home from the hospital. I covered her whole body in diaper cream and bossed her around. I mothered my own mother, too, from time to time. I would ask if she had her purse when we left the house and remind her to get gas when the dash light went. I enjoy taking care of people, I am a nurturer, I ask questions and listen for the answer, I love a really good, meaningful hug and a good cuddle. All I know is that this baby in my tum? I have desired him/her for as long as I can remember.

    I'm so excited to be doing this with Hugh. He will be so good at being a dad. That is one of the things I am most excited to watch. I'm aware we're both imperfect people, figuring things out as we go, and I'm ok raising a family without having everything together. That's something I hope our child sees in us early on - that you do the best you can to love people well. You give and listen and compromise and work hard and stay present and use good manners and be honest and soak up the worlds' beauty, but remain aware that we're fallen people just doing our best, and you are completely loved anyway. I am so freaking excited to love this person. I tear up when I think of meeting you, baby. Every time. Do you feel me rub my belly when I get up to go to the bathroom 100x through the night? I just want you to know I'm thinking of you. I giggle to myself that there will now be another person to observe our quirkyness. I hope we don't completely embarrass it, even though that sounds inevitable if I remember my teen years correctly. Hugh and I are silly and laugh a lot and we're a little bit weird, but we have the greatest time. Gah! I am so excited this little person will be joining the silly. We've been waiting for people to join our home office dance party. It's only a matter of time now, baby.

    So here we are. A precious baby coming end of May. Thank you for your patience while things have been a bit slow around here. I am not getting much cooking done, unfortunately. I am currently in a bean and cheese burrito phase. This is only after we've passed through cold cereal (there are so many types!), french fries, a fruit-heavy week, and a very short (gasp) cheeseburger stint. I feel a little outside myself and somehow wonderfully confident that we are as ready as we can be for this. With full hearts. Sara, Hugh and the nugget.

    It needs to be said that getting pregnant was not easy for us. It took longer than we expected. We had some tests done, and we were told that we wouldn't be able to conceive on our own without alternative methods. which turned out not to be the case, thankfully. That season weighed heavy on my heart - something I wanted to talk about here but it didn't feel quite right. My heart is so tender for the woman who desires a child and is having a tough time getting pregnant. One month or two years of hoping, waiting and being disappointed, only to run the cycle again - not enough people talk about how that feels. Lady, huge hugs to you. You feel defeated, like your body is failing you, that it is SO EASY for everyone else. It doesn't feel any better when people tell you, "It will happen when it's supposed to happen," that just makes you feel more frustrated and want to punch them in the face. I may be on the other side for now, but I wanted to express some empathy for this group because it's a dark place to be and it feels super lonely. My suggestion to you is to find people - even when it seems easy for everyone else, I guarantee you there is someone else having a tough time or another woman who has a story. Talk about it, find a confidant, it will help keep your head above water.


    Directions

    For the salad:

    Preheat the oven to 400 degrees F. Clean the whole delicata squash (really scrub the skin) cutting off any blemishes or rough spots, since you will be eating the skin. Trim off and discard the ends.

    Slice the squash into 1/2-inch thick rounds (or rings). Scoop the seeds out of the center carefully with a spoon. Toss the squash rings with the coconut oil, sea salt, and black pepper.

    Arrange in a single layer on a rimmed baking pan. Roast in the oven for about 25 minutes, until tender and browned. You can flip during cooking, if you’d like both sides to brown evenly, but it isn’t necessary.

    In the meantime, prepare the vinaigrette. After the squash has had a few minutes to cool, arrange the greens on a serving platter or in a salad bowl. Top with the roasted squash rings, dried figs, apple slices, pepitas, and chives. Drizzle enough dressing over the top to lightly coat. Then toss well to combine. Serve immediately.

    For the vinaigrette:

    In a small bowl or in the pitcher of your high speed blender, add all of the ingredients. Whisk or blend until well mixed and emulsified. Taste, and adjust salt and pepper as necessary.


    The Agrarian Kitchen's cured leatherjacket with horseradish vinaigrette

    Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.

    Cured leatherjacket with horseradish vinaigrette

    Ingredients

    • 2 leatherjacket fillets (about 190gm each), or other white-fleshed fish such as snapper or blue-eye, skin removed
    • 55 gm sea salt
    • 45 gm caster sugar
    • 1 spring onion, thinly sliced
    • Thinly sliced mustard leaves, miner's lettuce and borage flowers, to serve (see note)
    • 2 tbsp sunflower seeds
    • 1 tbsp sesame seeds
    • 1 tbsp nigella seeds
    • 2 tbsp buckwheat
    • 250 ml vegetable oil (1 cup)
    • 50 gm finely chopped onion
    • 1½ tbsp rice vinegar
    • 1½ tbsp light soy sauce
    • 1 tsp finely grated horseradish
    • 1 garlic clove, thinly sliced
    • 70 ml grapeseed oil
    • 1 tbsp sesame oil

    Method

    Notes

    Mustard leaves and borage flowers are available from farmers' markets and specialist greengrocers. If they're unavailable substitute rocket and other edible flowers, such as chive flowers.