Baked Beets With Mustard Horseradish Dressing

Total Time: 2 hrs 4 mins Preparation Time: 4 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs beets
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• 1 tablespoon grated horseradish
• 1 tablespoon wine vinegar
• 1/4 teaspoon pepper
• salt
• 1/2 cup chives, cut in 4 inch pieces

Recipe

• 1 leave skins, root ends and a bit of the stems on the beets.
• 2 (do not wash them, or they will simply steam-clean in the packet.) wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.
• 3 bake in pre-heated 400*f/200*c oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.
• 4 open foil packages.
• 5 let beets cool just until they can be handled, then put on rubber gloves (thank you kate for the reminder) and trim beets by slipping off their skins.
• 6 slice beets or cut into wedges.
• 7 to make dressing:in a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
• 8 add salt to taste.
• 9 drizzle dressing over sliced beets.
• 10 sprinkle with chives.
• 11 serve at room temperature.
• 12 ps: as kate from katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of bleu crumbled over. delicious!