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Roasted Beet Salad with Horseradish Vinaigrette Recipe

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This recipe for Roasted Beet Salad with Horseradish Vinaigrette, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. assorted medium size gold and red beets, scrubbed and trimmed
1/4 c. olive oil
2 t. fresh thyme leaves
1 t. coarse kosher salt
1/2 t. ground black pepper

1/4 c. vegetable oil
2 T. apple cider vinegar
1/4 c. finely grated horseradish
1/2 c. toasted walnuts
1 c. watercress tops or arugula
8 oz. thinly sliced prosciutto, cut into 2 inch strips
2 T. fresh chopped chives

Directions:
Directions:
1. Preheat oven to 400 degrees. Place red beets in one baking dish and gold beets in another. Whisk olive oil, thyme, salt, and 1/4 t. pepper in small bowl. Drizzle oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast beets until very tender, about 10 minutes more.
2. Cool to room temperature. Peel; cut into wedges and place in medium bowl.
3. Whisk vegetable oil, vinegar, horseradish and remaining 1/4 t. black pepper in small bowl to blend. Add this vinaigrette and the walnuts to beets and toss to coat.
4. Mound beet mixture in center of platter. Arrange watercress and prosciutto around beets. Sprinkle with chives and serve. Serves 4 to 6.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Feel free to use only red beets if golden beets are not available. You can also skip the prosciutto although it adds a nice contrast.

 

 

 

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