Baked Beets with Mustard Horseradish Dressing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 4mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Leave skins, root ends and a bit of the stems on the beets.
  • (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.
  • 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.
  • Open foil packages.
  • 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.
  • Slice beets or cut into wedges.
  • TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
  • Add salt to taste.
  • Drizzle dressing over sliced beets.
  • Sprinkle with chives.
  • Serve at room temperature.
  • 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!
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