Deconstructed Beet Salad

  1. Place creme fraiche, horseradish, dijon, salt and white balsamic in blender. Blend on setting 4 (puree) 1 minute. Store in refrigerator until ready to use. Can be made 3 days ahead.
  2. Preheat oven to 400 degrees. Wash beets and wrap in foil. Bake 30-40 minutes until tender. Remove from oven and cool. Peel beets and cut into quarters.
  3. To assemble, divide beets between 4 plates. Top with goat cheese, almonds and watercress. Drizzle each plate with 2 tablespoons Creamy Horseradish Dressing. Serve immediately with additional dressing.

creme fraiche, horseradish, mustard, salt, white balsamic vinegar, baby beets, goat cheese, watercress, marcona almonds

Taken from www.yummly.com/recipe/Deconstructed-Beet-Salad-2157803 (may not work)

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