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Whitefish Salad and Roasted Beet Coleslaw

Whitefish Salad and Roasted Beet Coleslaw

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  • 3 large beets (2 to 2 1/4 pounds)
  • 3 1/2 tablespoons balsamic vinegar
  • 1 tablespoon prepared white horseradish
  • 4 cups very thinly sliced red cabbage
  • 1 1/2 cups thinly sliced red onion


  • 2 pounds whitefish fillets with skin
  • 1/4 cup slightly drained prepared white horseradish
  • 1/4 cup chopped fresh tarragon

Recipe Preparation


  • Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.

  • Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.


  • Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Cover and chill 1 day to blend flavors.

  • Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. DO AHEAD Can be made 4 hours ahead. Cover; chill.

  • Turn molds out onto plates; peel off plastic.

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