Beet and Cucumber Salad with Creamy Horseradish Dressing

This is the reason I began to like beets! Roast ’em and you’ll love ’em!

Ingredients

• 2 large beets (trimmed)
• 2 bunches watercress (tough stems trimmed)
• 2 tbsp corn oil
• 16 slices English cucumber, unpeeled (sliced into 1/3-inch rounds)
• 4 tsp white wine vinegar

Horseradish Dressing

• 1/2 c sour cream
• 1 1/2 tsp white wine vinegar
• 2 tsp horseradish – extra hot
• 1 1/4 tsp sugar
• S & P (to taste)

Instructions

1. Preheat oven to 400F
2. Wrap beets in foil and bake until tender, about 1 hr 15 minutes; set aside to cool.
3. Slice each beet into 8 rounds.
4. Dressing: Whisk together dressing ingredients and set aside.
5. Beets and dressing can be made to this point one day ahead; cover separately and chill.
6. Toss watercress with corn oil and vinegar in large bowl.
7. Season with salt & pepper.

To plate:

1. Divide watercress among 4 plates.
2. Overlap beet slices and cucumber slices atop watercress.
3. Drizzle with dressing and serve.