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
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.