Preheat the oven to 350°F. Put the whole beets on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 11/2 hours—depending on the size of the beets—or until a knife goes through them without any resistance but they are still slightly firm. Leave until cool enough to handle.
Put all the dressing ingredients into a clean screw-top jar, secure the lid and go crazy with the shaking, giving it a really good mix, and then create your salad.
Slice the roasted beets into circles 3/4 inch thick. Arrange them on serving plates and sprinkle with the watercress. Peel the horseradish and finely grate over the top of the salad. Spoon over the dressing
Serves 4–6 | Vegetarian
Reprinted with permission from ©Eat Your Vegetables by Arthur Potts Dawson, published by Octopus
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