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Categories: Salads, Vegetarian

Roasted beets with horseradish vinaigrette

Roasted beets with horseradish vinaigrette
Lawrence K. Ho / Los Angeles Times

Beets are known for their sweetness. When they are roasted, their flavor intensifies to a rich, earthy one. They need little in the way of added fat to taste good; here, they're marinated in a horseradish vinaigrette. The red beet ... Read more

Active work time: 20 minutes | Total preparation time: 1 hour, 20 minutes | Serves 6
  • 2 pounds beets
  • Olive oil nonstick cooking spray
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons horseradish with beets
  • 2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Step 1Heat the oven to 400 degrees.

Step 2Wash the beets under running water, removing any sand. Trim the greens from the beets, leaving 1 inch of the stems. Do not trim the root end.

Step 3Place the beets on a jellyroll pan. Spray the beets with nonstick olive oil spray. Cover the beets with foil and roast 30 minutes. Uncover and continue roasting until fork-tender, 15 to 20 minutes.

Step 4Remove the beets from the oven and let them stand just until cool enough to handle. Cut off the stems and peel or scrape off the beet skins. Quarter the beets if they're small or cut into sixths or eighths if large. Place in a bowl.

Step 5Combine the vinegar, water, sugar, beet horseradish, shallots, salt and pepper. Pour the vinaigrette over the beets. Cover and refrigerate overnight.

Each serving:
89 calories; 300 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 22 grams carbohydrates; 2 grams protein; 2.47 grams fiber.
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