ROASTED BEET SALAD WITH HORSERADISH VINAIGRETTE

ROASTED BEET SALAD WITH HORSERADISH VINAIGRETTE image

Yield 4 to 6

Number Of Ingredients 12

2 lbs assorted medium-size red and gold beets, scrubbed, trimmed
¼ cup extra-virgin olive oil
2 tsp fresh thyme leaves
1 tsp coarse kosher salt
½ tsp ground black pepper
¼ cup vegetable oil
2 tbsp apple cider vinegar
¼ cup finely grated peeled fresh horseradish (about 1 1/2 oz)
½ cup toasted walnuts (halves and pieces)
1 cup watercress tops or arugula
8 oz thinly sliced prosciutto
2 tbsp chopped fresh chives

Steps:

Preheat oven to 400°. Place red beets in one small baking dish and gold beets in another baking dish. Whisk olive oil, thyme, salt, and ¼ tsp pepper in small bowl. Drizzle olive oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beets are very tender, about 10 minutes. Cool to room temperature. Peel; cut into wedges and place in medium bowl. Whisk vegetable oil, vinegar, horseradish, and remaining ¼ tsp pepper in small bowl to blend. Add vinaigrette and walnuts to beets; toss to coat. Mound beet mixture in center of platter. Arrange watercress and prosciutto slices around beets. Sprinkle with chives and serve.