Beet and Cucumber Salad with Creamy Horseradish Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large beets, trimmed |
1/2 cup sour cream |
5 1/2 teaspoons champagne vinegar or white wine vinegar |
2 teaspoons prepared white horseradish |
1 1/4 teaspoons sugar |
2 bunches watercress, tough stems trimmed |
2 tablespoons corn oil |
16 1/3-inch-thick rounds unpeeled english hothouse cucumber |
Directions:
1. Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
2. Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.
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