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Roasted Beets with Horseradish Vinaigrette

From Lynne Wilson

Preheat oven to 325°F.


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
½ tsp. prepared horseradish
2 Tbsp. sherry vinegar
6 Tbsp. olive oil


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.

Serves 6