This version of Roasted Beet Salad gets its kick from the Freshly Grated Horseradish. If you have most of the horseradish root left over, try grating the rest in a food processor, add a lot of ground black pepper, kosher salt and a bit of cream and store in an air tight jar for homemade horse radish.

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  • Course Sides, Vegetables
  • Cuisine American
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Comfort food, Oven Roasted, Vegan, Vegetables, Vegetarian, Week Night Dinner
Servings Prep Time Cook Time
2 people 5 minutes 25 minutes
Passive Time Total Time
30 minutes
Servings Prep Time Cook Time
2 people 5 minutes 25 minutes
Passive Time Total Time
30 minutes
Degree of Difficulty
Easy
Ingredients
  • 3 whole fresh beets peeled and cut into chunks
  • 1 stalk celery leafy tops only, chopped
  • 1 fresh horseradish root peeled and a small quantity freshly grated
  • 2 tbspn sherry vinegar
  • olive oil to drizzle beets
  • kosher salt to taste
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 400°
  3. Peel beets and cut into thick slices or chunks.
  4. Line a sheet pan with non-stick aluminum foil.
  5. Place peeled, cut up beets on the sheet pan and drizzle with a bit of olive oil, season with kosher salt. Add 1/4 cup water to the pan and cover tightly with aluminum foil.
  6. Bake in a pre heated oven for 25 to 30 minutes or until the beets are cooked.
  7. Remove from sheet pan, and place into serving bowl or plates.
  8. Drizzle with sherry vinegar, sprinkle with chopped celery leaves and grate fresh horseradish on top.

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