Creamy Beet Salad with Horseradish
CREAMY BEET SALAD WITH HORSERADISH
Serves 6
4 medium beets, red & golden, roasted, peeled & cubed
2 t red wine vinegar
2 T light olive oil
1 T safflower oil
Kosher salt & pepper to taste
2 T heavy cream
1 t dill weed
1 T prepared horseradish, drained
fresh dill sprigs for garnish
Roast beets at 375º for 45 minutes-1 hour until tender. Cool, peel & cube. Whisk together vinegar & oils until emulsified. Add blended cream,dill & horseradish. Fold in beets and marinate for 1 hour. Serve chilled or at room temperature. Serve with DeLoach Rosé.