Roasted Beets with Horseradish Vinaigrette

Don't forget the vegetables at your holiday party.

Roasted Beets with Horseradish Vinaigrette
Roasted Beets with Horseradish Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR COOKING THE BEETS:

  • 1

    pound Beets (stems removed and discarded/scrubbed/patted dry)

  • 2

    tablespoon Extra Virgin Olive Oil

  • 1

    teaspoon Kosher Salt

  • 1/4

    teaspoon Freshly ground black pepper.

  • FOR DRESSING AND SERVING THE BEETS:

  • 1 1/2

    tablespoon Apple Cider Vinegar

  • 1 1/2

    tablespoon Dijon Mustard

  • 3/4

    teaspoon Kosher Salt plus more to taste

  • 1/2

    teaspoon Freshly ground black pepper plus more to taste

  • 3

    tablespoon Extra Virgin Olive Oil

  • 2

    tablespoon Prepared Horseradishplus more to taste

  • 1

    Bunch Scallions for garnish chopped

Directions

Preheat the oven to 400 degrees F. Place the beets in a baking dish, drizzle with olive oil and season with salt and pepper. Cover the dish with foil and cook for 1 hour until the beets are easily pierced with a knife. Remove the beets from the oven, open the foil, and set aside until they are cool enough to handle. Rub the beets with a clean towel to remove the skins and cut into 1/2 inch cubes. Transfer cubed beets to a bowl. To make the dressing: combine the vinegar, mustard, salt and pepper and whisk. Add the oil in a stream whisking constantly then pour over the beets. Add two tablespoons horseradish and toss again. Taste and adjust seasoning, salt, pepper, horseradish, if desired. Transfer the beets to a serving platter and top with chopped scallions. Serve at room temperature.

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