A filling, hearty salad!
ingredients
ingredients
method
step-by-step directions

Mario Batali's Roasted Beets with Horseradish Vinaigrette

  • FOR COOKING THE BEETS:
  • 1 pound Beets (stems removed and discarded/scrubbed/patted dry)
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly ground black pepper
  • FOR DRESSING AND SERVING THE BEETS:
  • 1 1/2 tablespoon Apple Cider Vinegar
  • 1 1/2 tablespoon Dijon Mustard
  • 3/4 teaspoon Kosher Salt plus more to taste
  • 1/2 teaspoon Freshly ground black pepper plus more to taste
  • 3 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon Prepared Horseradish, plus more to taste
  • I Bunch Scallions for garnish chopped
step-by-step directions
  • Preheat the oven to 400 degrees F.
  • Place the beets in a baking dish, drizzle with olive oil and season with salt and pepper. Cover the dish with foil and cook for 1 hour until the beets are easily pierced with a knife. Remove the beets from the oven, open the foil, and set aside until they are cool enough to handle. Rub the beets with a clean towel to remove the skins and cut into 1/2 inch cubes. Transfer cubed beets to a bowl.
  • To make the dressing, combine the vinegar, mustard, salt and pepper and whisk. Add the oil in a stream whisking constantly then pour over the beets. Add two tablespoons horseradish and toss again. Taste and adjust seasoning, salt, pepper, horseradish, if desired. Transfer the beets to a serving platter and top with chopped scallions. Serve at room temperature.
Similar categories: Italian Cuisine
comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.