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Salad of Roasted Beets, Green Beans, Horseradish & Honey-Lemon Vinaigrette
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Provided By:
Gail Simmons

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    • Ingredients

    Serves:

      • 1 1/2 pounds green beans, ends trimmed
      • 6 medium red beets, trimmed
      • Extra-virgin olive oil
      • Kosher salt and freshly ground black pepper
      • 2 tablespoons grated fresh horseradish
      • Vinaigrette:
      • 2 tablespoons lemon juice
      • 1 tablespoon lemon zest
      • 1 tablespoon honey
      • 1 tablespoon grated fresh horseradish
      • 1/4 cup extra virgin olive oil
      • Kosher salt and freshly ground black pepper

    Directions

    Pre-heat oven to 400 degrees F. Toss beets on a large piece of foil and drizzle with olive oil. Season with salt and pepper then place another piece of foil over the top to form a pouch. Bake in the oven for 45 minutes until very tender. Allow beets to cool then rub off and discard the skins. Cut larger beets in quarters and smaller ones in half.

    Blanch green beans in a large pot of salted boiling water for 2 minutes then plunge in ice water to shock. Drain and pat dry.

    Make the dressing: Combine lemon juice, zest, honey and horseradish. Whisk while you add olive oil to lightly emulsify. Season with salt and pepper. Add beets and beans to the vinaigrette. Toss to coat everything evenly then serve showered with fresh grated horseradish.

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    2 Comments

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    Sandy Molock

    It sounds delicious, but I was looking for a recipe like one I lost that had canned green beans and bottled horseradish.

    May 10 2012 at 7:10 PM Report abuse rate up rate down Reply
    Eva Miller

    THIS WAS A GREAT RECEIPE. I WOULD CHOP UP THE BEETS MORE BUT I LOVED THIS AND i AM NOT A HUGE BEET FAN SO THAT SAYS A LOT.

    January 28 2011 at 12:38 AM Report abuse rate up rate down Reply

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