Skillet Roasted Beets with Buttered Kasha and Walnuts
Photographer: Dan Perez. Food Stylist: Chaya Rappoport. Prop Stylist: Amanda Dell.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Oven
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Kitchen towel
Ingredients
- 6-8 small beets, about 1 lb.
- 1 tablespoon olive oil
- Kosher salt
- freshly ground pepper
- 1 cup Greek yogurt
- 2 teaspoons prepared horseradish
- 1 teaspoon country or Dijon mustard
- 2 teaspoons unsalted butter
- 1 ½ cups cooked whole kasha (buckwheat groats) from ½ cup dry, cooled
- ⅓ cup walnuts
- 1 small cucumber, peeled and diced
- Handful chopped dill
More Like This
Borscht With Beef
jewishfoodsociety.org
Spiced Beet Dip
jewishfoodsociety.org
Brisket with Onions
jewishfoodsociety.org
Kasha Knishes
jewishfoodsociety.org
Samsa (Pastries with Beef and Squash)
jewishfoodsociety.org
Carrot Charoset
jewishfoodsociety.org
Ash Reshteh (Persian Creamy Noodles with Walnuts and Raisins)
jewishfoodsociety.org
Kasha Varnishkes Salad
jewishfoodsociety.org