Our Own Roasted Beets
Ingredients
- 1 bunch beets
- 4-5 sprigs fresh thyme
- 1 bay leaf
- olive oil
- salt & pepper
- 1 tsp. Dijon mustard
- 1/4 tsp. prepared horseradish
- 2 tbs. sherry vinegar
- 6 Tbsp. olive oil
Preheat oven to 325ºF. Coat beets with olive oil. Put in a baking dish with herbs. Cover & bake for at least 1 hour, depending on size of beet. To test: Insert a knife. It should be easy to pierce when done. Let cool for ½ hour. Using a paper towel, “rub” skin off and cut into quarters.
To make vinaigrette: combine mustard, horseradish, and vinegar in a bowl. Slowly whisk in oil until blended.
Season beets with salt, pepper and enough dressing to coat.