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LOCATION: Recipes >> Salad Recipes >> Beet 02

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Beet Salad

6 medium beets with tops
4 teaspoons prepared horseradish
1/4 teaspoon garlic, pressed or minced fine
2 tbsp. red wine or balsamic vinegar
6 tablespoons olive oil
salt and pepper to taste
1 tbsp. fresh lemon juice
3 oranges, sectioned, optional
2 tablespoons chopped toasted pecans, optional

Remove beet tops, scrub, and bake in foil at 350 until done, about
1 hour. Set aside and allow to cool enough to handle. Then peel
and slice into 1/4" slices.

Blanch beet tops in boiling water about 1 minute--until the stems
just become tender. Cool in running water or plunge into ice water
immediately to stop the cooking process. Drain well and chop
roughly.

Make dressing: whisk horseradish, garlic, vinegar and lemon juice.
Add oil slowly and correct salt and pepper.

Combine dressing with beets (and oranges and pecans, if using).

Note: The vinaigrette is also good on warm, boiled new potatoes,
or on a salad of tomatoes and fennel.

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