Chicken fillet with horseradish salad and beetroot
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Boil the breast, pipettes, hearts, carrots and garlic with a little salt. Cut the liver into cubes as well as onions and fry with a little garlic, salt, pepper and a little instant soup. When the breast is boiled, it is left to cool together with the pipettes and the hearts and they are passed through the mincer together with the carrot. Mix the pieces with the liver, add the egg and chopped parsley. I put the skin on my chest on the bottom of the tray. I covered the tray in baking paper, poured the composition, greased it with egg and put it in the oven for about 30 minutes (depending on your oven)
Horseradish salad is prepared as follows: put the beets in the oven in aluminum foil for about 30 minutes until the toothpick enters it easily. Peel a squash, grate it and add the horseradish. Add vinegar to taste and salt. It can be stored in the refrigerator for quite some time.
How to boil or bake beets for salads or pickles?
How to boil or bake beets for salads or pickles? How to bake beets in the oven? Baked or boiled beets for the winter. How and how much is the beet boiled? How do we preserve beets for the winter? How to easily clean beets?
In our house, beets are eaten with or without horseradish, fresh, salad with or in a jar. Grandma had instructions from the doctor to eat a lot of beets, so I was always at home. We like the beetroot jar with vinegar and cumin the most, but also the beet salad with grated horseradish. Grandma also made raw red beet juice.
There are also jars of pickled beets, sliced with a wavy knife, just like my grandmother used to make in our pantry. (recipe here), then beet salad with horseradish (recipe here) but also the spicy beet salad, my father's favorite (recipe here).
Beetroot (Beta vulgaris) is a plant cultivated for its root, used in food but also as a fodder plant. The root has various shapes: round and flattened, spherical and oval-oblong in color & # 8211 from bright red to burgundy, it can also have white stripes in the form of rings. Beetroot contains vitamin B2 and substances that increase hemoglobin in the blood, being very healthy. (source)
Beets can be boiled in water or baked in the oven. The second variant offers a special flavor to the beets because by baking it concentrates its specific flavors.
With raw beets I also make a wonderful pink pickled cauliflower & # 8211 see here.
I now present the two methods of cooking beetroot: by boiling (both in a regular pot and in a pressure cooker) and by baking in the oven.
Salmon with horseradish, marjoram and beets
Salmon with horseradish, marjoram and beets from: fillets of salmon, salt, black pepper, extra virgin olive oil, fresh marjoram leaves, balsamic vinegar, fresh wine, horseradish paste, lemon, arugula or cardamom.
- 2 pieces of 225 g salmon fillets, deboned and notched from place to place at 1/2 cm depth
- salt and freshly ground black pepper
- 6-8 heads of young beets, boiled or cooked (for tender) and then sliced
- 1 small handful of fresh marjoram leaves
- extra virgin olive oil
- balsamic vinegar
- 2 tablespoons fresh wine
- 2 tablespoons horseradish paste
- juice of 1 lemon
- 1 handful of arugula or cardamom
Method of preparation:
Place the salmon fillets face down in a hot non-stick pan. Press them lightly with a spatula so that they do not tighten.
After 1 minute, it should be slightly golden. turn the salmon over, sprinkle with salt and then grill for 10-15 minutes, until cooked through.
Meanwhile, marinate the beets, adding the marjoram, a little olive oil, balsamic vinegar and spices.
Separately, mix fresh creams with horseradish paste and season carefully, to taste, with salt, pepper and lemon juice.
Place the beets and salmon on serving plates, then sprinkle the arugula leaves on top and pour in the horseradish sauce.
Baked beef with cooked beets and horseradish sauce
A combination to my taste: beef sparrow browned in butter, dressed in aromatic herbs, baked and sweet red beets and sour cream sauce with slightly spicy horseradish, fresh from the garden.
Beef sparrow is a very tasty piece of meat from the region of the halls, suitable for steaks. Beets and horseradish are vegetables known for their healing properties and are a delicious classic combination.
- 500 gr beef sparrow
- thyme, oregano, dried basil
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large beets
- 1 tablespoon freshly grated horseradish
- 100 ml yogurt or sour cream
- salt and pepper to taste
- 1 tablespoon of horseradish oil
1. Peel and cut the beets into cubes and boil them in a pan with enough cold salted water for about 40 minutes then drain.
2. While the beets are boiling, prepare the sparrow that has been at room temperature for an hour, seasoned with salt, pepper and herbs.
3. Melt the butter in a thick-bottomed pan that can also be placed in the oven and add the two tablespoons of oil to prevent the butter from burning. Brown the meat on all sides in hot fat.
4. Add the beets to the browned sparrow pan and sprinkle with olive oil and a little thyme. Bake for 30 minutes at 190 degrees Celsius. Beef is better cooked because it retains its tenderness. This time I cooked it well (well done) and I was not very happy, but I also adapted to the preferences of others.
5. For the sauce: rub the grated horseradish with olive oil and salt and mix with the yogurt / sour cream.
Remove the meat and beets from the oven and let them rest at room temperature, then slice the sparrow and serve with the beets and sauce.
Tip: The meat is always left to rest after it is taken out of the oven (even for an hour), in order to keep the juices inside which help the meat to be tender. The more juices (less cooked) it has, the better. That is why it is not recommended to cut the meat immediately, because the juice is drained.
Salad with horseradish and beets
- a lettuce, - a horseradish, - a beetroot, - 200 grams of beef, - Greek knorr dressing, - half a bunch of parsley, - a few mint leaves, - salt, - pepper, - wine vinegar
Difficulty: low | Time: 30 min
Horseradish & # 8211 is an unmatched spice
Its most important use remains that of spice, unmatched for various meat dishes, especially in the form of brine. However, horseradish can give flavor and aroma to many vegetables. Horseradish associated with beets, which also alleviates its hotness, or with sour apples, is a very appetizing salad, usually eaten in Moldova with colds and fries.
If sour cream or mayonnaise is added to it, then it can compete with many of the most sophisticated garnishes. Prepared with vinegar, horseradish can be stored all winter in tightly closed containers and used as such or in various combinations and sauces.
Horseradish and some of the most recommended ways to use horseradish.
Wash the beets well, shape the back and tail and boil it in the shell in a pot with 1.5 l of cold salted water for 15 minutes.
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After it has boiled, peel it and leave it to cool.
The chilled beets will be cut into small strips like noodles and put in a bowl deep.
We will grate the cleaned and washed horseradish on the small grater and then we will add it over the beetroot.
We will put the vinegar and sugar in the bowl containing the horseradish and the red beet, mixing until the two ingredients are well combined.
Swiss beets recipes: how to cook Swiss beets and the tastiest beetroot food recipes, beetroot pie, beet cream soup, beet soup with meat.
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Decorix.ro recipes: Chess board made of potatoes and beets
Boil the potatoes and beets separately. Calculate about 20 minutes from the moment the water starts to boil. Try with the tip of a knife. If they are ready, drain the water and let them cool well, only then peel them.
During this time, prepare the sauce by mixing and homogenizing the cream with mayonnaise and finely chopped dill. Add salt and freshly ground pepper as desired. Optionally straighten with a little fresh lemon juice.
After the potatoes and beets have cooled, cut them into slices about 5 mm thick.
From the first, the washer is cut into a first square with a side of 2 cm which is then used as a pattern for cutting the rest of the potatoes. Proceed in the same way for beets. For assembly, a square or rectangular plate is preferable. In this way this game of two colors is better highlighted.
Cream sauce is served with.
This chessboard can be made from various other combinations: boiled beef with potatoes accompanied by a horseradish sauce from beetroot and celery boiled with cheese remoulade sauce with ham with the same horseradish sauce.
Combinations can continue. Test your imagination and you will see what wonderful results you will have!
The leftover potatoes and beets are not thrown away, but put in the fridge and are also served as a garnish for chicken, turkey or beef with one of your favorite sauces or simply with a little olive oil, salt and pepper.
Recipe: Chicken breast salad and beetroot
Ingredients Chicken breast salad and beetroot
& # 8211 1 chicken breast
& # 8211 1 medium beetroot
& # 8211 1 onion (you can also use green onions)
& # 8211 1 potato
& # 8211 parsley leaves for decoration
& # 8211 mayonnaise
& # 8211 sare
Preparation of chicken breast salad and beetroot
Bake the red beets in the oven, leave to cool, peel and cut into cubes. Boil the chicken breast in water with a little vegeta, and then remove the meat and cut it into cubes. Boil another potato in its shell, clean it and cut it into cubes (you can make a salad without potatoes).
Ingredients chicken salad and beets
In a bowl, mix the beets, potatoes, chicken and add the finely chopped onion. Season with salt and add mayonnaise. Sprinkle chicken breast salad and beets with chopped green parsley.