Beets, Roasted, with Horseradish Vinaigrette

Summary: This recipe, which comes from Nancy Silverton's Mozza cookbook, turns beet skeptics into ardent fans; it is truly divine!

Yield:  serves 4


  • 1 pound red beets, stems removed and discarded, scrubbed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • tablespoons apple cider vinegar
  • tablespoons Dijon mustard
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons  - ¼ c prepared horseradish
  • mâche or 12 fresh chives for garnish


Preheat the oven to 400° Fahrenheit, and place the beets in a baking dish large enough to hold them in a single layer. Drizzle them with 2 tablespoons olive oil, season with the salt and pepper, and toss to coat. Cover the dish with foil and place it in the oven for 45-60 minutes, until the beets are easily pierced with a knife.

Remove the beets from the oven, carefully remove the foil, and let the beets cool until you can handle them. Peel and then cut into 1/2" cubes. Put these in a medium mixing bowl.

Make the dressing by whisking together the vinegar, mustard, salt and pepper. Add the oil in a steady stream, whisking constantly to form an emulsion. Pour the dressing over the beets and toss to coat. Add 2 tablespoons of horseradish and toss again. Taste and add more salt, pepper or horseradish if desired.

Transfer to a serving platter and scatter the mâche or chopped chives over the top. Serve at room temp.