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Roasted Beet Salad with Horseradish Cream Print Email


7 or 8 medium sized beets
1 TBS canola oil
fresh ground salt & pepper to taste
1/4 cup sour cream
1/4 cup plain yogurt
2 heaping Tbsp Horseradish (the hotter the better!)
1/2 cup buttermilk
2 TBS Dijon mustard
1 TBS red wine vinegar
fresh ground salt & pepper (heavy on the pepper)
1 clove garlic, grated or minced
Mixed greens (I used watercress, romaine and escarole)
1 avocado, cubed
1/4 cup chèvre, crumbled

Peel beets and remove tops and bottoms (alternately you can roast with the skins on and peel them off afterward, although I find this more messy than doing it beforehand). Cube into chunks about 3/4? x 3/4?. To avoid heavy messes, I do all the peeling and cutting of the beets in a sink full of water.

Roast beets in a Pyrex or other heavy baking dish (covered) for 30 minutes at 400°F. After 30 minutes, uncover and continue to roast for another 30 minutes.

Meanwhile, mix together the sour cream, yogurt, horseradish, buttermilk, Dijon, vinegar, garlic and salt and pepper. Refrigerate for at least 30-60 minutes before using to allow the flavors to develop.

On plates, arrange the greens, , followed by the avocado, goat cheese and finally the beets (still warm) and then drizzle the dressing over top and serve.

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