Yield: 1 Servings
|3||Beets (2 1/2"-diameter); trimmed|
|½ cup||Olive oil|
|3 tablespoons||Balsamic vinegar|
|1 teaspoon||Coarse salt|
|1½ cup||Chopped red onion|
|⅓ cup||Prepared white cream-style horseradish|
Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Peel beets; cut into ⅓-inch dice. Add to onion mixture. Cover; chill 1 to Makes 4 cups
Bon Appétit April 1997
Per serving: 964 Calories; 108g Fat (99% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 1881mg Sodium NOTES : Epicurious. Start preparing this at least a day ahead.
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998