WEEKDAYS 1e|12c|p

Roasted Beets with Dates and Horseradish

Daphne Oz
Servings: 4
1 to 2 hr

Daphne makes a simple yet tasty dish!

  • Ingredients
  • step-by-step directions
Roasted Beets with Dates and Horseradish
  • 2 bunches beets (peeled, cut 1/2-inch thick wedges)
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 1/2 cup dates (pitted, chopped)
Horseradish Dressing:
  • 1 shallot (peeled, minced)
  • 3 tablespoons white wine vinegar
  • 3 teaspoons fresh horseradish (peeled, grated)
  • 1/4 cup olive oil
  • 1/2 cup parsley leaves
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 400ºF. Line a baking sheet with foil.
  • Place the beets on the foil-lined baking sheet, drizzle with 2 tablespoons of olive oil, add thyme sprigs and season with salt and pepper. Toss to combine. Fold the foil around the beets to create a sealed packet. Roast in the oven for 35-40 minutes or until tender. Add the dates during the last 5 minutes of cooking and roast until warmed through. Remove thyme sprigs.
  • Meanwhile make the dressing. In a medium bowl add the shallot, vinegar, horseradish and whisk to combine. While whisking, slowly drizzle in the olive oil and whisk to combine. Season with salt and pepper.
  • Remove the beets and dates to a large bowl, drizzle over the dressing and toss to combine. Garnish with parsley leaves.
  • Tip: The salad can be served warm or room temperature. Allow the beets to marinate in the dressing for an hour or so for a deeper flavor before serving.
Similar categories: Sides
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