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"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Beet Salad with Horseradish Vinaigrette Recipe

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This recipe for Roasted Beet Salad with Horseradish Vinaigrette is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Roasting Beets:
2 lbs. assorted medium gold and red beets, scrubbed and trimmed
¼ c. olive oil
2 t. fresh thyme leaves
1 t. coarse kosher salt
½ t. ground black pepper

For Dressing:
¼ c. vegetable oil
2 T. apple cider vinegar
¼ c. finely grated horseradish
½ c. toasted walnuts, optional

Salad:
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. Red beets and gold beets should be roasted separately. Whisk olive oil, thyme, salt, and ¼ tsp. pepper in small bowl. Place red and gold beets, separately, on a double thickness of aluminum foil. Drizzle oil mixture over beets, dividing equally; toss to coat. Wrap foil tightly around beets and place in a baking dish. Roast until beets are tender, about 1 hour.
2. Cool beets to room temperature. Peel; cut into wedges, chunks, or slices and place in medium bowl.
3. Whisk vegetable oil, vinegar, horseradish, and remaining ¼ tsp. black pepper in small bowl to blend. Add this vinaigrette and walnuts, if using, 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.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
90 mins. total
Personal Notes:
Personal Notes:
Feel free to use only red beets if golden beets are not available. You can also skip the whole "salad" part of this. Beets prepared this way make a wonderful side dish that can be served chilled or room temperature.

 

 

 

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