I found this recipe over at The Wednesday Chef last week. I was doing my usual searching for recipes for random vegetables leftover from my CSA. I had a pile, a HUGE pile of beets, that were about to kick me in the head for ignoring them for at least a week. Every day I’d open the fridge door, beets would be staring back at me from the crisper, wondering when the heck I would figure out what to do with them. I always roast beets with a little olive oil, salt and pepper. After a quick peel, I’d pile them on the dinner plate and go to town. But I wanted to treat these beets right. After all, they’d sat around for over a week and deserved a little respect.
When I stumbled across this recipe, I knew the beets would be done justice. I love salty, briny capers and hot, hot horseradish. I love to make a creamy horseradish sauce to smother my medium-rare beef tenderloin on special occasions. However, when I opened my fridge to gather all the necessary ingredients, I discovered we had used up all the horseradish. Wait though, I did have a little Wasabi paste. Wasabi is made from horseradish, right? Perfect.
I simply served this on a large platter with two forks. My husband poured two glasses of Layer Cake Shiraz and we dug in. It was only a first course, but very filling. He hates many vegetables, but loved this dish.
Beet Salad with Wasabi and Fried Capers
Recipe Adapated from The Wednesday Chef
- 1 1/2 pounds small beets, trimmed and scrubbed
- Olive oil, for beets and frying capers
- 1/4 cup of grape seed oil (I ran out of olive oil, and used grape seed)
- 2 tablespoons salt-packed or brined capers
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons Wasabi paste, more to taste
- 1 tablespoon white wine vinegar
- 1 tablespoon low-fat plain yogurt (I didn’t have sour cream)
- Sea salt to taste
1. Preheat oven to 350 degrees (325 if you use a convection oven). Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoon of olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast until beets are tender, 45 to 60 minutes. (Test by poking a fork through the foil into a beet.) Remove from the oven. Be careful when opening the foil; steam will race out. While still warm, peel beets, then slice into wedges and place in a bowl.
2. Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry. (If using brined capers, drain and pat dry.) Pour 1/2 inch olive oil into a small saucepan over medium-high heat. When oil is hot enough to toast a bread crumb in 30 seconds, add capers. Be careful; oil may sputter. Fry until capers fluff and begin to brown on edges, 30 to 60 seconds. Drain on paper towels.
3. In a small bowl, whisk together mustard, wasabi paste and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half the dressing over beets; mix. Taste, adding more dressing or salt, if needed. Spoon on beets a platter and sprinkle with fried capers.