Roasted Beets with Horseradish-Watercress Vinaigrette

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Roasted Beets with Horseradish-Watercress Vinaigrette

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 47

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 medium beets -- rinsed

1/4 cup canola oil

1/4 cup apple cider vinegar

1 tablespoon prepared horseradish

1 1/2 teaspoons Dijon mustard

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 medium red onion -- chopped

3 celery stalks -- chopped, up to 4

1 small fresh watercress bunch -- (about 4 ounces)

trimmed and chopped

 

Makes 6 servings.

 

Preheat the oven to 375F.

 

Wrap the beets in aluminum foil and place on a baking pan. Roast until the

beets are tender, about 50 minutes to 1 hour. Remove the beets from the

oven, unwrap, and let cool. Meanwhile, in a large mixing bowl, whisk

together the oil, vinegar, horseradish, mustard, brown sugar, salt, and pepper.

 

When the beets are cool enough to handle, peel off the skins. Coarsely

chop the beets and add to the vinaigrette; stir to coat thoroughly. Add

the onion, celery, and watercress, and stir to combine. Refrigerate for 4

hours before serving or overnight. Serve cold or at room temperatures.

 

Per Serving: 133 calories, 3 g protein, 10 g fat, 11 g carbohydrates; 0 mg

cholesterol, 289 mg sodium, 2 g fiber.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

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