Mario Batali's Roasted Beets with Horseradish Vinaigrette  Ingredients:       For Cooking the Beets:    1 pound beets (stems, removed and discarded, scrubbed and patted dry)       2 TBP olive oil    1 tsp Kosher Salt       1/4 tsp freshly ground black pepper    For the Dressing and Serving:       1 1/2 TBP Apple Cider Vinegar    1 1/2 TBP  Dijon Mustard       3/4 tsp Kosher Salt    1/2 tsp freshly ground pepper to taste       3 TBP Extra Virgin Olive Oil    2 TBP Prepared Horseradish       1 bunch scallions chopped for garnish

Preparation:

Preheat oven to 400 degrees F. Place the beets in a baking pan and drizzle with olive oil and season with salt and pepper. Cover the dish with foil and cook for 1 hour until the beets are easily pierced with a knife. Remove the beets from the oven, open the foil, and set aside until they are cooled enough to handle. Rub the beets with a clean towel to remove the skins and cut into 1/2 inch cubes. Transfer cubed beets to a bowl. To make the dressing combine the vinegar, mustard, salt and pepper and whisk. Add the oil in a stream whisking constantly, then pour over the beets. Taste and adjust seasonings, salt, pepper, horseradish, if desired. Transfer the beets to a serving platter and top with chopped scallions. Store at room temperature.

Comments:

From "The Chew" Mario Batali

Categories:  "The Chew", Baked Dishes, Mario Batali, Side Dish, Side Dishes, Side dishes, Vegetables, side, side dishes

Estimated Serving:  4

Estimated preparation time:  120 min.

Language:  English

Shared by:  Jilly    2012/04/20