Beets and Horseradish are a beautiful, beautiful match. Searching for fresh horseradish is so worth it for this dish. You can cook the Beetroot ahead of time or if you must, use pre-cooked store bought.
Roasted Beetroot with Horseradish Vinaigrette
Roasted Beetroot with Horseradish Vinaigrette
Prep
Cook
Total
Yield 4 servings
You can serve this over rocket and can add cooked Green Lentils for a more substantial dish.
Ingredients
- 4-5 Beets, scrubbed and tops cut off
- 6 tablespoons Olive Oil
- 3 tablespoons Red Wine Vinegar
- 2 tablespoons grated fresh Horseradish Root
- tiny squeeze of Honey
- 1/2 teaspoon Dijon Mustard
- palmful of Capers, rinsed and drained
- Sea Salt and Pepper to taste
- chopped Parsley
Instructions
- Heat oven to 400f or 200c
- Put the Beets in a shallow ovenproof dish and fill with 2 inches of water
- Cover tightly with foil and cook for about an hour, until tender when pierced (you can cook ahead)
- Shake the dressing ingredients together (everything except the capers)
- When Beets are cool, with a plastic bag around your hand, massage the beets until the skin comes off easily, slice and arrange on a plate
- Sprinkle with dressing and capers and season with Sea Salt, Pepper and Parsley
Being non-dairy, beet salads always seem a little underwhelming without feta or gorganzola. Not this salad, the horseradish is the perfect dairy alternative. The flavors are so balanced with the capers and the peppery horseradish. The perfect summer salad. I served it over a bed of greens with polenta croutons and it was a complete dinner.