Saturday, October 13, 2012

beet salad with honey-horseradish dressing

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beet salad with honey-horseradish dressing
from ricardo larrivée
feeds 8 - 10

about 6 large beets, unpeeled
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. creamed horseradish
1 clove garlic, finely chopped or crushed
2 tbsp. + 2 tbsp. fresh chives or green onions, chopped
salt and pepper

Bring a large pot of water to a rolling boil. Add the beets and cook until tender. This might take a while  anywhere from 20 minutes to 45 minutes. Make sure they do get tender  they should pierce easily with a sharp knife like a firm potato  because that will make a much better salad.

While the beets are cooking, prepare a big bowl with ice water. Set aside.

You can also make the dressing while the beets are cooking. In a large bowl, whisk the honey, olive oil, lemon juice, horseradish, garlic and 2 tbsp. green onion with a good amount of salt and pepper. Taste and see if you need more salt and pepper. Set aside.

When the beets are tender, drop them in the ice water to cool quickly. Drain and peel the beets. Cut them into 1-cm (1/2-inch) smiles. Toss with the dressing. Taste and see if you need more salt and pepper (again! It's important). Scatter the other 2 tbsp. of chives on top. Serve.

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