It’s time, folks. Grab the last few winter beets… you might not see more of them until tomatoes show up. And here’s a great way you can use them. Well, assuming that you adore beets, potatoes, eggs, and horseradish as much as Greg and I do.
1. Peel and cube two beets and put them in a pot of water. Chop and add two potatoes. Boil until they’re soft. About 45 minutes for me, but, of course, less time the smaller you chop things. Use a fork to test the beets – they will take longer than the potatoes.
2. In another pot, hard-boil two eggs (at 24 I have finally managed to remember that hard boiled = at a rolling boil for 7 minutes, then turn the heat off and let cool. Well. Except for yesterday when I forgot about the egg after the water started boiling, it boiled dry, and then popped and left shards of egg all over my kitchen. I recommend either setting a timer or not leaving the eggs. See, don’t I make cooking accessible?).
3. In the meantime, combine 1/4 c. mayo, 2 Tbsp. lemon juice, 2 Tbsp. prepared horseradish, 1/2 tsp. salt, 1/2 tsp. mustard in a small bowl.
4. Peel the eggs. Drain the potatoes and beets. Don’t be surprised that your potatoes are a medium shade of pink. It happens to the best of foods who come in contact with beets. Then cut the eggs up in bite-sized pieces and put them into the pot. Pour in the horseradish dressing and stir until everything is well coated. Good either hot or cold.
This is a spin off of a classic comfort food dish at our house – fried eggs (or sunny side up or dippy, depending on your locale) with hash browns and fried shredded beets. But I’m kind of on a potato salad kick, in anticipation of the actual green salad season, so I made the potato salad version! It’s fabulous! Good enough to kick the blues for a whole evening. One of my favorite things about it is that the horseradish and lemon juice are a high note compared to the beets, and the deep flavor of the beets and the creaminess of the mayo takes the kick out of the horseradish.
Man. I made myself hungry. I’ma go finish off the leftovers.