Baked Beets With Mustard Horseradish Dressing
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated white horseradish||1 Tablespoon|
|White wine vinegar||3 Tablespoon|
|Chives||1⁄2 Cup (8 tbs), cut in 4-inch/10 cm pieces|
Leave skins, root ends and a bit of stems on beets.
Wrap beets in a single layer in foil (make sure beets are all about the same size, or wrap same-sized beets in separate packages and bake the larger ones for a longer time).
Bake in preheated 400Â°F/200Â°C oven for 1 to 2 hours, or until beets are very tender (test by piercing beets through foil with a knife).
Open foil packages and let beets cool just until they can be handled.
Trim beets and slip off skins.
Slice beets or cut into wedges.
To make dressing, in small bowl, whisk together mustard, garlic, horseradish, vinegar and pepper.
Add salt to taste.
Drizzle dressing over sliced beets.
Sprinkle with chives.
Serve at room temperature.