dish
Autumn Roast Beet Salad with Horseradish Cream Dressing

8
Serves
122
Calories
14
Nutrients
11
Vitamins

Ingredients

8 medium beets , washed and foliage removed
2 tablespoons prepared horseradish
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons sour cream or low-fat yogurt
1/4 cup canola oil
1 large beet , sliced very thin, then cut into fine julienne, (optional)
1/4 cup snipped, fresh chives
6 cups of baby autumn lettuce , trimmed, washed and pat dry

Cooking Instructions

1. Preheat the oven to 375°F. Place the 8 beets in an ovenproof baking dish. Transfer to the lower rack of the oven, cooking until tender and easily pierced with a skewer, about 45 minutes to 1 hour. Remove from the oven and cool to room temperature.

2. Meanwhile, prepare the dressing in a blender. Add the horseradish, red wine vinegar, honey and sour cream over low speed. Season with salt and pepper. Slowly add 1/4 cup of the canola oil until smooth and emulsified. Add half of the chives. Transfer to a bowl, cover and keep refrigerated until ready to serve.

3. Optional: Prepare the fried beet garnish. In a small saucepan, heat the canola oil for frying to 325°F. Add the julienne of beets, cooking until they just stop bubbling and are crisp, about 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Hold at room temperature.

4. When the roasted beets have cooled to room temperature, peel the skins from the beets by rubbing them with paper towels. Slice 4 of the beets very thinly.

5. Line your serving molds or a medium bowl with plastic wrap smoothly on the surface and excess on the edges to assist unmolding later. Layer the sliced beets, slightly overlapping each other, throughout the mold to create a thin even covering. Chill.

6. Cut the remaining 4 roasted, skinned beets into medium dice. Transfer to a bowl and combine with half of the dressing. Add the greens, tossing to combine while adding dressing as necessary to coat well. Transfer the salad into the molds and press to compact into desired shape.

7. Place the serving plate upside down over the bowl or mold. Invert the plate and bowl together so that the plate is upright and the salad is upside down. Gently and evenly pull on the plastic wrap to release the salad from the mold.

8. Drizzle the remaining dressing around the edges of the plate at the base of the salad. Sprinkle the remaining chives over the plate with black pepper. Top with optional fried beet julienne. Serve immediately.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 8
Calories
122
Protein
2 g
Total Carbohydrate
14 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
43 %
Percent Calories from Fat
51 %
Vitamin A
92 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
20 mg
Vitamin D
0 IU
Folate
108 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
53 mg
Iron
1 mg
Phosphorus
62 mg
Potassium
433 mg
Sodium
84 mg
Zinc
1 mg