Yield: 1 Servings
Measure | Ingredient |
---|---|
3 \N | Beets (2 1/2\"-diameter); trimmed |
½ cup | Olive oil |
3 tablespoons | Balsamic vinegar |
1 teaspoon | Coarse salt |
½ teaspoon | Pepper |
1½ cup | Chopped red onion |
⅓ cup | Prepared white cream-style horseradish |
\N 4 | days. |
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