Roasted Beets with Honey-Horseradish Dressing
Prep Time: 10 minutes
Cook Time: 60 minutes
Nutrition Score per serving:
117 calories, 26.8 g carbs(84%), 0.9 g fat(7%), 4.3 g fiber, 2.7 g protein(9%), 0.4 g saturated fat
Ingredients
| 2 | pounds trimmed beets (6 medium), cut into 1/4-inch wedges |
| 1/4 | cup white wine vinegar |
| 1/4 | cup honey |
| 1 | tbsp jarred grated horseradish |
| 2 | tsp Dijon-style mustard |
| 1/2 | tsp salt |
| 1/8 | tsp freshly ground black pepper |
| 3 | tbsp chives, divided |
| Watercress leaves |
Directions
Preheat oven to 400°F. Wrap sets of 2 beets each in sheets of foil. Bake on a baking sheet for 1 hour or until tender. When cool enough to handle, rub off skins under running water.
Meanwhile, whisk together vinegar, honey, horseradish, mustard, salt and pepper in a medium bowl; pour over beets. Toss with 2 tablespoons of chives. To serve, spoon over watercress and top with remaining chives.
Try a crisp, assertive white wine, such as the German Dr. M. Prüm Riesling ($12) for a perfect balance of sweet and tart autumn fruits or New York State's award-winning Dr. Konstantin Frank's Johannisberg Riesling ($11). For a red, try Domaine de Piaugier Sablet ($10), an earthy wine with pepper-spice overtones.
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