Name: Beet Salad
Ingredients: 6 medium beets with tops; 4 teaspoon prepared horseradish; 1/4 teaspoon garlic, pressed or minced fine; 2 tbsp. red wine or balsamic vinegar; 6 tablespoon olive oil; salt and pepper to taste; 1 tbsp. fresh lemon juice; 3 oranges, sectioned, optional; 2 tablespoon chopped toasted pecans, optional

Beet Salad

Ingredients

6 medium beets with tops
4 teaspoons prepared horseradish
1/4 teaspoon garlic, pressed or minced fine
2 tbsp. red wine or balsamic vinegar
6 tablespoons olive oil
salt and pepper to taste
1 tbsp. fresh lemon juice
3 oranges, sectioned, optional
2 tablespoons chopped toasted pecans, optional

Instructions

Remove beet tops, scrub, and bake in foil at 350 until done, about 1 hour. Set aside and allow to cool enough to handle. Then peel and slice into 1/4" slices. Blanch beet tops in boiling water about 1 minute--until the stems just become tender. Cool in running water or plunge into ice water immediately to stop the cooking process. Drain well and chop roughly. Make dressing: whisk horseradish, garlic, vinegar and lemon juice. Add oil slowly and correct salt and pepper. Combine dressing with beets (and oranges and pecans, if using). Note: The vinaigrette is also good on warm, boiled new potatoes, or on a salad of tomatoes and fennel.