4 medium beets (about 1½ lbs.)
4 teaspoons red wine vinegar
1 teaspoon salt
1/4 cup olive oil
2 tablespoons vegetable oil
¼ cup heavy cream
2 tablespoons drained prepared horseradish
Salt & white pepper to taste
Directions - Beet Salad Recipe:
Whisk together in a small bowl the red wine vinegar and salt. Gradually whisk
in olive oil and vegetable oil until well blended. Stir in the heavy cream, horseradish until creamy.
Add salt and pepper to taste. Set aside dressing until needed.
Trim beets leaving 2 inches of stem. If the tops are young, reserve them. Wash beets. Steam them covered until tender. Allow
approximately 30 to 40 minutes for young beets. When the beets are done (can pierce them easily with a toothpick) cool them slighty
and slip off the skins.
Cut cooked beets into cubes and place them in a medium bowl. Pour the horseradish dressing
over the slighty warm beets and toss to coat evenly. Garnish the salad with snipped dill & serve.
Recipe yields 4 - 6 servings of beet salad.