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Roasted Beets with Horseradish Vinaigrette Recipe

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This recipe for Roasted Beets with Horseradish Vinaigrette, by , is from The OHE Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynette Dahlman

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb Beets, roasted, peeled and julienned
3 Medium Blood Oranges, segmented
1 tsp Orange Zest
3 Tbsp Shallot, thinly sliced
2 Tbsp Prepared Horseradish (moe or less to taste)
Salt and Pepper
2 Tbs EVOO
Toasted Walnuts for garnish, optional

Directions:
Directions:
Clean fresh beets, cut off tops and bottoms and place on a foil lined pan, drizzle with 2 Tbsp EVOO and water. Close up foil and roast in a 400 F oven for 50-60 mins. Once cool, peel, slice and place in a medium bowl.
Zest an orange over the beets. Remove the rind from the oranges and cut into segments, allowing juice to drop into bowl with beets. Squeeze all juice from the remaining portions of oranges before discarding. Add shallots, horseradish and salt & pepper. Drizzle with extra virgin olive oil.
Mix together and refrigerate for 1-2 hours. Serve with toasted walnuts as garnish.

Number Of Servings:
Number Of Servings:
Serves 8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
If you don't have time to roast your beets, you can purchase pre-cooked beets in the produce section of the market- Melissa's are a frequent favorite of mine.

 

 

 

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