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Beet Salad with Horseradish Dressing and Caraway Breadcrumbs
We make salad interesting by packing it with contrasting textures—crisp breadcrumbs, creamy dressing and tender beets. We love the buttery-soft bite and earthy-sweet flavor of just-roasted beets, but pre-cooked ones are a great time-saving alternative. If desired, substitute two 8.8-ounce packages of refrigerated, cooked red beets, drained and cut into ½-inch wedges. As for the horseradish, we prefer the prepared vinegar-based variety found in the refrigerated section of the grocery store, which has fewer additives. The vibrant salad pairs wonderfully with roast beef, pork or salmon.
4
Servings
1 hour
15 minutes active
Ingredients
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1
pound medium red OR golden beets, peeled and cut into ½-inch wedges (see headnote)
-
2
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 425°F with a rack in the middle position. Cut an 18-inch square of extra-wide foil and place it on a rimmed baking sheet. Place the beets in the center of the foil. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon each salt and pepper; toss. Enclose the beets in the foil and tightly crimp the edges. Roast until a skewer inserted into the beets meets no resistance, 40 to 45 minutes; be careful of escaping steam when opening the packet.
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