Method

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 to finish.

Serves 4–6 | Vegetarian

Reprinted with permission from ©Eat Your Vegetables by Arthur Potts Dawson, published by Octopus
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