Beet Salad with Horseradish Vinaigrette

Beet salad

Last night was a fun girls’ night patio party at my house. My two besties, Lori and Dawn, came for dinner and wine on the patio. Pete was gone to the cabin for the weekend, so what better time for an evening with my two dearest friends?

Our main course was the paella that I blogged about a while back, and while it was on the stove, we munched on little eggplant rounds baked with a panko-parmesan coating that we topped with pumpkin seed pesto and marinara. Our dessert was a simple blueberry puff pastry galette drizzled with white chocolate ganache.

Paella

Galette

It was a truly delicious meal, but the prettiest dish was the beet salad with horseradish vinaigrette. I’d had a hankering for horseradish vinaigrette where you could actually taste the horseradish. While out for dinner recently, I had a green salad, supposedly with horseradish vinaigrette, but I couldn’t taste the horseradish at all. It was good, but lacked that zesty horseradish bite. While googling, I came across a Mario Batali beet recipe with horseradish vinaigrette and adapted it to my liking. The use of both golden and red beets makes this salad really beautiful! And delicious! Even Lori, a non-beet lover (or so she thought!), deemed it wonderful.

The arugula, with its rich, peppery taste, was the perfect green to support the mellow roasted beets and the assertive dressing. Enjoy!

Beet Salad with Horseradish Vinaigrette
adapted from a Mario Batali recipe  

½ pound golden beets, washed and stems trimmed off

½ pound red beets, washed and stems trimmed off

2 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper, to taste

Dressing:
1 ½ tablespoon apple cider vinegar

1 ½ tablespoon whole grain Dijon mustard

2 tablespoons prepared horseradish

½ teaspoon salt

Freshly ground black pepper, to taste

¼ cup extra-virgin olive oil

2-3 green onions, sliced
1 stalk celery, sliced
4 loosely packed cups arugula

Preheat oven to 400 degrees F. Place beets in a medium bowl, and toss with olive oil, salt, and pepper. Transfer to a baking dish and cover with foil. Roast for 1 hour or until beets are easily pierced with a knife. When beets are cooled, rub beets to remove skin. Cut beets into bite-sized pieces.

To make dressing, mix vinegar, mustard, horseradish, salt and pepper. Slowly pour in olive oil while whisking and continue to whisk until olive oil is fully incorporated.

To serve, place arugula on a platter and mound beets in the center. Sprinkle with celery and green onions. Best served at room temperature. Serves 4.

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