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Beet Salad with Horseradish Dressing and Caraway Breadcrumbs
1 hour 15 minutes active
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.
pound medium red OR golden beets, peeled and cut into ½-inch wedges (see headnote)
tablespoons extra-virgin olive oil, divided