Beet Salad With Horseradish and Fried Capers

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place beets on half of a large piece of aluminum foil.

3. 3

   Drizzle with a tablespoon of olive oil.

4. 4

   Fold the foil and seal the edges.

5. 5

   Lay package on a baking sheet and place it in the oven.

6. 6

   Roast until beets are tender, 45 to 60 minutes.

7. 7

   (Test by poking a fork through the foil into a beet.)

8. 8

   Remove from the oven.

9. 9

   Be careful when opening the foil; steam will race out.

10. 10

    While still warm, peel beets, then slice into wedges and place in a bowl.

11. 11

    Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry.

12. 12

    (If using brined capers, drain and pat dry.)

13. 13

    Pour 1/2 inch olive oil into a small saucepan over medium-high heat.

14. 14

    When oil is hot enough to toast a bread crumb in 30 seconds, add capers.

15. 15

    Be careful; oil may sputter.

16. 16

    Fry until capers fluff and begin to brown on edges, 30 to 60 seconds.

17. 17

    Drain on paper towels.

18. 18

    In a small bowl, whisk together mustard, horseradish and vinegar.

19. 19

    Whisk in 1/4 cup oil, followed by sour cream.

20. 20

    Pour half the dressing over beets; mix.

21. 21

    Taste, adding more dressing or salt, if needed.

22. 22

    Rub a platter with crushed garlic, then spoon on beets and sprinkle with fried capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.