Golden Beet Salad
I usually make beet salad with red beets but the golden beets at the market looked so good I used them instead.
Same thing, different color. It’s all good.
Keep this in mind for Passover. You’re probably going to have some horseradish in the fridge.
Golden Beet Salad with Horseradish Vinaigrette
3 medium golden beets
3 cups packed baby arugula
1/2 cup chopped red onion
1-1/2 tablespoons chopped fresh dill
1 tablespoon freshly grated white horseradish
3 tablespoons avocado oil or olive oil
2-3 tablespoons apple cider vinegar
salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees. Scrub and trim the beets, cutting away the greens, if any. Wrap the beets tightly in aluminum foil and roast for about one hour or until the beets are tender. Remove the packet from the oven, open the foil and let the beets cool. Peel the beets, cut them into bite-size pieces and place in a bowl. Add the arugula, red onion, dill and horseradish and toss the ingredients. Pour in the olive oil and 2 tablespoons of the cider vinegar and toss the ingredients. Season to taste with salt and freshly ground black pepper. Let rest for 10-15 minutes before serving. Taste and add more vinegar if needed.
Makes 4-6 servings