1 bunch Beets
6 sprigs fresh Thyme
1 Bay Leaf
Olive Oil
Salt and pepper

Horseradish Vinaigrette:
1 tsp. Dijon mustard
1/2 tsp. prepared Horseradish
2 tbsp. Sherry vinegar
6 tbsp. Olive oil

Preheat oven to 325 degrees. 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. 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 wisk in oil until blended.
Season beets with salt, pepper and enough dressing to coat. Serve over a bed of greens.