ROASTED BEETS WITH HORSERADISH VINAIGRETTE AND MâCHE

Roasted Beets with Horseradish Vinaigrette and Mâche image

I don't like many beet preparations because they tend to be too sweet for me, but the horseradish that these are tossed with fixes that. In the Pizzeria, we present these beets as an antipasto, which is how we give them to you here. In the Osteria, we serve the same beets as part of a composed plate, spooned over burrata, topped with toasted walnuts that have been tossed in walnut oil, fried paper-thin sliced beets, and mâche. We used to dress the beets with freshly grated horseradish, but I found the spiciness to be really inconsistent. Then I was introduced to a jarred, prepared horseradish, Atomic-it really has that horseradish burn. I love it. It's one of the rare instances where fresh isn't best.

Yield serves 4

Number Of Ingredients 11

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Ingredients

1 pound red beets, stems removed and discarded, scrubbed, and patted dry
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons Dijon mustard
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons to 1/4 cup prepared horseradish (preferably Atomic)
Mâche or 12 fresh chives for garnish

Steps:

To cook the beets, adjust the oven rack to the middle position and preheat the oven to 400°F.
Place the beets in a baking dish large enough to fit them in a single layer. Drizzle the beets with the olive oil, season them with the salt and pepper, and toss to coat the beets with the seasonings. Cover the dish with foil and place it in the oven to cook the beets for about 1 hour (for medium-size beets), until they are easily pierced with a knife. Remove the beets from the oven, and remove the foil, being careful not to burn yourself from the steam that will rise. Set the beets aside until they are cool enough to touch. Rub the beets with a clean dishtowel to remove their skins and cut the beets into 1/2-inch-thick slices. Stack a few slices on top of each other and cut the slices into 1/2-inch batonettes, and then into 1/2-inch cubes. Transfer the cubed beets to a medium mixing bowl. (The beets can be prepared to this point up to one day in advance. Transfer to an airtight container and refrigerate until you're ready to serve them. Bring the beets to room temperature before serving.)
To make the dressing, combine the vinegar, mustard, salt, and pepper, and whisk. Add the oil in a slow steady stream, whisking constantly to form an emulsion. Pour the dressing over the beets, and toss to coat them with the dressing. Add 2 tablespoons of the horseradish and toss again to distribute the horseradish. Taste for seasoning and add more salt, pepper, or horseradish, if desired. Transfer the beets to a serving platter and scatter the mâche leaves over the top, or use scissors to snip the chive in 1-inch pieces over the beets. Serve at room temperature.