← Back to Search Results roasting Italian
roasted-beets-with-bresaola

Photo by:
Comments: 0
 

Recipe

Bresaola, air-dried beef from Northern Italy, adds a salty contrast to sweet roasted beets in a spicy horseradish dressing.

Yield : Makes 6 servings
Prep Time : 15 mins
Cooking Time : 45 mins

Ingredients

  • 18 very small beets, preferably baby beets
  • 2 sprigs of thyme
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 2 tbsp red wine vinegar
  • 6 oz (165g) arugula
  • 12 thin slices bresaola
  • Chives, to garnish

For the dressing:

  • 1 lemon
  • 5 tbsp creme fraiche or sour cream
  • 1 tbsp freshly grated or prepared horseradish
  • 1 tsp white wine or rice vinegar

Directions

1. Preheat the oven to 400°F (200°C). Place the beets on a large piece of heavy-duty aluminum foil with the thyme and olive oil, and season to taste. Fold the foil into a packet, sealing the edges. Place on a baking sheet and bake for 45 minutes, or until the beets are easily pierced with a knife.

2. Unwrap the beets and let cool. Peel, trim, and cut the beets into rounds. Transfer to a bowl and sprinkle with the vinegar.

3. To make the dressing, grate the zest and squeeze the juice from the lemon. Mix with the créme fraîche, horseradish, and vinegar.

4. Divide the arugula among 6 plates, and drizzle with dressing. Top with beets and bresaola. Garnish with the chives and serve.

Notes

Prepare ahead: The dressing can be made several days in advance and the beets cooked the day before.

When you rub the skins from the beets, wear rubber gloves to prevent staining your hands pink.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

167kcal (8%)
84mg (8%)
13mg (22%)
54mcg RAE (2%)
671mg
54mg
5g
12g
5g
17g
10mg (3%)
599mg (25%)
2g (11%)
9g (14%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
amor-y-tacos Amor Y Tacos
by Deborah Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
new-american-table New American Table
by Marcus Samuelsson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-sweet-life The Sweet Life
by Kate Zuckerman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
west-coast-cooking West Coast Cooking
by Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cook-with-jamie Cook with Jamie
by Jamie Oliver
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?