Roasted Salmon, Beets, and Potatoes with Horseradish Cream

Roasted Salmon, Beets, and Potatoes with Horseradish Cream
Photo by © Melanie Acevedo

Ingredients

  • ½ cup heavy cream
  • 1 ½ pounds baking potatoes (about 3), peeled and cut into 1/2-inch dice
  • 2 tablespoons drained bottled horseradish
  • Fresh-ground black pepper
  • 1 ½ pounds beets, peeled and cut into 1/2-inch dice
  • 2 tablespoons cooking oil
  • 1 teaspoon salt
  • + 2 more ingredients
    • ½ teaspoon dried dill
    • 1 ½ pounds skinless salmon fillets, about 1-inch thick, cut into 4 pieces

1. Heat the oven to 450°. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. Cook in the upper third of the oven, stirring once, for 20 minutes. 2. Remove the pan from the oven and push the beets to on...

View full recipe at My Recipes

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