Beet Salad with Horseradish

• 1 pound beets, or a little more, well washed
• One 2-inch piece fresh horseradish, peeled and grated, or 1 tablespoon prepared horseradish, or to taste
• Salt and black pepper to taste
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 tablespoon white or red wine vinegar
• 2 tablespoons minced fresh chives

1. Preheat the oven to 375F.
2. Put the beets, still wet, in a roasting pan and cover with foil.
3. Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness).
4. Remove the beets, then allow them to cool before peeling and slicing into rounds 1/2 inch thick.
5. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)
6. In a blender or bowl, whisk together all the remaining ingredients except the chives until creamy.
7. Toss the mixture with the beets, then taste and adjust the seasoning.
8. Cover and refrigerate or serve, garnished with the chives.

beets, fresh horseradish, salt, corn, white, fresh chives

Taken from www.epicurious.com/recipes/food/views/beet-salad-with-horseradish-386008 (may not work)