Pickled beets with potatoes and horseradish

4 servings

30 minutes

Marinated beetroot with potatoes and horseradish is a dish embodying the soul of Russian cuisine. Baked until soft, the beetroot acquires a rich, sweet flavor that harmoniously complements the spiciness of horseradish and the freshness of herbs. Potatoes baked to a golden crust add textural depth to the dish. Sherry vinegar adds a subtle tang, highlighting the flavors of the ingredients. Historically, such marinated dishes were popular in Russian cuisine due to their ability to preserve taste and nutrition for long periods. This dish pairs perfectly with meat and fish appetizers, while crème fraîche adds a delicate creamy note. Cozy, aromatic, and balanced — it’s perfect for a family dinner or festive gathering.

Energy value per serving

• Calories: 539.1
• Proteins: 6.9g
• Fats: 39.9g
• Carbohydrates: 39.3g

Ingredients

• Beet: 450 g
• Olive oil: 7 tbsp
• Sherry vinegar: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Potato: 450 g
• Shallots: 3 head
• Mustard greens: 150 g
• Dill: 3 sprig
• Parsley: 40 g
• Grated horseradish: 2 tbsp
• Freshly squeezed lemon juice: 1 tbsp
• Crème fraiche: 0.3 glass

Cooking steps

1. Preheat the oven to 200˚C. Wrap the beetroot in foil and bake until soft for about 1 hour. Let it cool, peel, and cut into 2 cm pieces. Transfer to a small bowl and mix with 2 tbsp of oil and 1 tbsp of vinegar, season with salt and pepper. Let it sit at room temperature for 30 minutes.

   Required ingredients:

   • Beet: 450 g
   • Olive oil: 7 tablespoons
   • Sherry vinegar: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Meanwhile, mix the potatoes with 1 tbsp of oil, place on a rimmed baking sheet, and season with salt and pepper. Bake, stirring occasionally, until golden and tender for 25-30 minutes. Let cool slightly.

   Required ingredients:

   • Potato: 450 g
   • Olive oil: 7 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Transfer the potatoes to a large bowl and add shallots, mustard greens, dill, parsley, horseradish, lemon juice, the remaining 4 tbsp of oil, and the remaining 1 tbsp of vinegar. Shake the bowl to mix the ingredients; season with salt and pepper. Add the beets and mix again. Drizzle with crème fraîche.

   Required ingredients:

   • Potato: 450 g
   • Shallots: 3 heads
   • Mustard greens: 150 g
   • Dill: 3 sprigs
   • Parsley: 40 g
   • Grated horseradish: 2 tablespoons
   • Freshly squeezed lemon juice: 1 tablespoon
   • Olive oil: 7 tablespoons
   • Sherry vinegar: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Beet: 450 g
   • Crème fraiche: 0.3 glass

4. You can prepare in advance: beetroot can be marinated 3 days before cooking the dish. Cover with a lid and place in the refrigerator.