0/5
(0 Votes)
Ingredients
- 2 large beets trimmed
- 1/2 cup sour cream
- 5-1/2 teaspoons white wine vinegar
- 2 teaspoons prepared white horseradish
- 1-1/4 teaspoon sugar
- 2 bunches watercress trimmed
- 1 tablespoons corn oil
- 16 1/3 ” thick rounds unpeeled English cucumbers
Preparation
Step 1
Preheat oven to 400 degrees. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1-1/3 teaspoon vinegar, horseradish and sugar in bowl to blend. Season dressing with salt and pepper. Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.