Friday, Sep 30, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Roasted Beet Salad with Horseradish Vinaigrette

Chef Michael Symon of Cleveland was featured in The Soul of a Chef by Michael Ruhlman (Viking, $26.95) with several of his recipes including Roasted Beet Salad with Horse Radish Vinaigrette.

1 large golden beet and 1 large red beet (or 2 large red beets)

Olive oil for brushing

3 tablespoons grated horseradish, or to taste

2 ounces rice vinegar

2 tablespoons orange juice

Salt and pepper to taste

1 ounce truffle oil (or hazelnut or walnut oil)

3 ounces extra virgin olive oil

2 bunches watercress

Scrub beets with vegetable brush. Brush beets with oil and roast in a 325 degree oven until tender through the center. Cool, peel, and cut into 1/4 -inch slices.

Grate horseradish into the vinegar and orange juice. Add salt and pepper. Slowly whisk in the oils. To serve, layer beets in alternating colors on a plate. Drizzle with half the dressing. Toss the watercress with remaining dressing, and divide evenly on top of the beets.

Yield: 4 servings

Source: Chef Michael Symon of Lola Bistro in Cleveland as printed in The Soul of a Chef by Michael Ruhlman

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…