Beet Salad with Horseradish

1. 1

   Preheat the oven to 375F.

2. 2

   Put the beets, still wet, in a roasting pan and cover with foil.

3. 3

   Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness).

4. 4

   Remove the beets, then allow them to cool before peeling and slicing into rounds 1/2 inch thick.

5. 5

   (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)

6. 6

   In a blender or bowl, whisk together all the remaining ingredients except the chives until creamy.

7. 7

   Toss the mixture with the beets, then taste and adjust the seasoning.

8. 8

   Cover and refrigerate or serve, garnished with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.