Baked Beets with Mustard Horseradish Dressing

Gerry sans Sanddunes's Note:

A Bonnie Stern Heart and Stroke Foundation of Canada "Heartsmart" recipe. She adds "... when beets are baked, they retain more flavor and colour than they do when they are boiled, and skins will slip off easily while they are still warm."

• Total Time: 2 hrs 4 mins
• Prep Time: 4 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 2 lbs beets
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon grated white horseradish
• 1 tablespoon white wine vinegar
• 1/4 teaspoon pepper
• salt
• 1/2 cup chives, cut in 4 inch pieces

Directions:

1. Leave skins, root ends and a bit of the stems on the beets.
2. (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.
3. Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.
4. Open foil packages.
5. Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins.
6. Slice beets or cut into wedges.
7. TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
8. Add salt to taste.
9. Drizzle dressing over sliced beets.
10. Sprinkle with chives.
11. Serve at room temperature.
12. PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!

Reviews

[Kate in Katoomba]

I have always had a passion for beetroot despite the visit to the ER when I was six and had secretly eaten a whole jar of pickled beetroot and not told my mother ... well enough said about that one. This is a delicious salad and was even better the next day with some local goats cheese crumbled over the top. I would suggest that you wear gloves of some sort when cutting the beets after they have been cooked, otherwise you'll look like Lady Macbeth and have bright pink hands like I did - but it was well worth it as this recipe is delicious. I think it would go extremely well with a plate of cold, rare roast beef.

[Laureen in B.C.]

very nice flavor. thanks

[SVSOUZA]

I liked these. But they're definitely more than 4 minutes of prep if you include the time to clean the beets and cool them & cut them. Probably took 2 1/2 hours of prep total. I didn't have white wine vinegar, so I used champagne vinegar which I did have and they still tasted very good. Thanks for sharing.