Beets, Roasted, with Horseradish Vinaigrette
/Summary: This recipe, which comes from Nancy Silverton's Mozza cookbook, turns beet skeptics into ardent fans; it is truly divine!
Yield: serves 4
Ingredients:
- 1 pound red beets, stems removed and discarded, scrubbed and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons Dijon mustard
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons - ¼ c prepared horseradish
- mâche or 12 fresh chives for garnish
Instructions:
Preheat the oven to 400° Fahrenheit, and place the beets in a baking dish large enough to hold them in a single layer. Drizzle them with 2 tablespoons olive oil, season with the salt and pepper, and toss to coat. Cover the dish with foil and place it in the oven for 45-60 minutes, until the beets are easily pierced with a knife.
Remove the beets from the oven, carefully remove the foil, and let the beets cool until you can handle them. Peel and then cut into 1/2" cubes. Put these in a medium mixing bowl.
Make the dressing by whisking together the vinegar, mustard, salt and pepper. Add the oil in a steady stream, whisking constantly to form an emulsion. Pour the dressing over the beets and toss to coat. Add 2 tablespoons of horseradish and toss again. Taste and add more salt, pepper or horseradish if desired.
Transfer to a serving platter and scatter the mâche or chopped chives over the top. Serve at room temp.
