Recipe: Roasted Beet and Frisee Salad
Beets have traditionally been served with horseradish in many cultures…this recipe modernizes the idea a bit by including it in the dressing. If you don’t have any, you could add a bit of wasabi or just skip it.
Heat the oven to 350.
Scrub 4 beets, then cut in half and then into thin half rounds. Toss with olive oil, salt and black pepper and place in a single layer on a baking sheet or in a large cast iron skillet.
Roast until the beets are browned on one side, then flip them and cook another 10 minutes.
Meanwhile, make a dressing with 2 T. each prepared horseradish, red wine vinegar and olive oil. Add 1/4 C. of plain yogurt and season with salt and pepper.
Separate the leaves of 1 head of frisee. Set aside any darker green outer leaves for cooking, and use the lighter colored inner ones. Soak in water and rinse carefully to remove any grit.
Spin the frisee to dry and place in a large bowl. When the beets are done, toss them directly into the bowl with the frisee and toss to combine. The frisee should wilt a bit. Add the dressing a little at a time until it coats the greens lightly.
To make this a more substantial salad, add croutons and/or chopped hard boiled eggs.