Roasted Beets with Horseradish Vinaigrette and Mache

• 1 pound red beets, stems removed and discarded, scrubbed, and patted dry
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons Dijon mustard
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons to 1/4 cup prepared horseradish (preferably Atomic)
• Mache or 12 fresh chives for garnish

1. To cook the beets, adjust the oven rack to the middle position and preheat the oven to 400F.
2. Place the beets in a baking dish large enough to fit them in a single layer.
3. Drizzle the beets with the olive oil, season them with the salt and pepper, and toss to coat the beets with the seasonings.
4. Cover the dish with foil and place it in the oven to cook the beets for about 1 hour (for medium-size beets), until they are easily pierced with a knife.
5. Remove the beets from the oven, and remove the foil, being careful not to burn yourself from the steam that will rise.
6. Set the beets aside until they are cool enough to touch.
7. Rub the beets with a clean dishtowel to remove their skins and cut the beets into 1/2-inch-thick slices.
8. Stack a few slices on top of each other and cut the slices into 1/2-inch batonettes, and then into 1/2-inch cubes.
9. Transfer the cubed beets to a medium mixing bowl.
10. (The beets can be prepared to this point up to one day in advance.
11. Transfer to an airtight container and refrigerate until youre ready to serve them.
12. Bring the beets to room temperature before serving.)
13. To make the dressing, combine the vinegar, mustard, salt, and pepper, and whisk.
14. Add the oil in a slow steady stream, whisking constantly to form an emulsion.
15. Pour the dressing over the beets, and toss to coat them with the dressing.
16. Add 2 tablespoons of the horseradish and toss again to distribute the horseradish.
17. Taste for seasoning and add more salt, pepper, or horseradish, if desired.
18. Transfer the beets to a serving platter and scatter the mache leaves over the top, or use scissors to snip the chive in 1-inch pieces over the beets.
19. Serve at room temperature.

red beets, extravirgin olive oil, kosher salt, freshly ground black pepper, apple cider vinegar, mustard, kosher salt, freshly ground black pepper, extravirgin olive oil, horseradish, mache

Taken from www.epicurious.com/recipes/food/views/roasted-beets-with-horseradish-vinaigrette-and-mache-393679 (may not work)