Baked Beets With Mustard Horseradish Dressing

1. 1

   Leave skins, root ends and a bit of the stems on the beets.

2. 2

   (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.

3. 3

   Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.

4. 4

   Open foil packages.

5. 5

   Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins.

6. 6

   Slice beets or cut into wedges.

7. 7

   TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.

8. 8

   Add salt to taste.

9. 9

   Drizzle dressing over sliced beets.

10. 10

    Sprinkle with chives.

11. 11

    Serve at room temperature.

12. 12

    PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!

* Per serving · 4 servings · Values may vary.

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