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Published: Tuesday, 1/23/2001

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

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