Roasted Beets with Horseradish Vinaigrette
For the beets:
- 1 bunch Beets
- 6 sprigs Fresh Thyme
- 1 Bay Leaf
- Olive Oil
- Salt and pepper
For the Horseradish Vinaigrette:
- 1 tsp. Dijon Mustard
- 1/2 tsp. Prepared Horseradish
- 2 Tbsp. Sherry Vinegar
- 6 Tbsp. Olive Oil
Preheat oven to 325°. Coat beets with olive oil. Put in a baking dish with herbs and enough water to almost cover the beets. Cover pan and bake for at least 1 hour, depending on the size of the beet. To test: Insert a knife into a beet. It should be easy to pierce when done. Let cool for 1/2 hour. Using a paper towel, "rub" skin off beets and cut into quarters.
Combine mustard, horseradish and vinegar in a bowl. Slowly whisk in oil until blended. Season beets with salt, pepper and enough dressing to coat. Serve over a bed of greens.