Beet And Cucumber Salad With Creamy Horseradish Dressing Recipe

• 2 lrg beets trimmed
• 1/2 c. lowfat sour cream
• 5 1/2 tsp Champagne vinegar (or possibly white wine vinegar)
• 2 tsp prepared white horseradish
• 1 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
• 2 bn watercress tough stems trimmed
• 2 Tbsp. corn oil
• 16 x unpeeled 1/3"-thk rounds of English hothouse cucumber

1. Preheat oven to 400 degrees.
2. Wrap beets in foil.
3. Bake till tender when pierced with fork, about 1 hour 15 min.
4. Cold.
5. Peel beets.
6. Cut each beet into 8 rounds.
7. Whisk lowfat sour cream, 1 1/2 tsp.
8. vinegar, horseradish, and sugar in bowl to blend.
9. Season dressing with salt and pepper.
10. (Beets and dressing can be made 1 day ahead.
11. Cover separately and chill.)
12. Toss watercress with corn oil and remaining 4 tsp.
13. vinegar in large bowl.
14. Season with salt and pepper.
15. Divide watercress among 4 plates.
16. Overlap beet slices and cucumber slices atop each.
17. Drizzle with dressing and serve.
18. This recipe yields 4 servings.

sour cream, vinegar, white horseradish, sugar salt, corn oil, hothouse cucumber

Taken from cookeatshare.com/recipes/beet-and-cucumber-salad-with-creamy-horseradish-dressing-83054 (may not work)