Name: Marinated Beets with Potatoes and Horseradish
Yield: 4 Servings
Ingredients: 3 medium beets (about 1 pound); 7 tablespoons olive oil, divided; 2 tablespoons Sherry vinegar or red wine vinegar, divided; Kosher salt, freshly ground pepper; 1 pound waxy potatoes (such as Yukon Gold), cut into 1-inch pieces; 3 scallions, thinly sliced; 1 cup coarsely chopped mustard greens; ¼ cup chopped fresh dill; 2 tablespoons chopped fresh parsley; 2 tablespoons freshly grated horseradish or 1 prepared horseradish; 1 tablespoon fresh lemon juice; ⅓ cup crème fraîche

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Peden & Munk

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

Recipe notes