Autumn Roast Beet Salad with Horseradish Cream Dressing


8 medium beets, washed and foliage removed
2 tablespoons prepared horseradish
2 tablespoons red wine vinegar
1 tablespoon honey
salt to taste
freshly ground black pepper
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)
canola oil to fry in, (optional)
1/4 cup snipped, fresh chives
6 cups of baby autumn lettuce, trimmed, washed and pat dry


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