Roasted Beets with Horseradish Vinaigrette and Mâche

Name: Roasted Beets with Horseradish Vinaigrette and Mâche
Yield: serves 4
Ingredients: 1 pound red beets, stems removed and discarded, scrubbed, and patted dry; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 1/2 tablespoons apple cider vinegar; 1 1/2 tablespoons Dijon mustard; 3/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons to 1/4 cup prepared horseradish (preferably Atomic); Mâche or 12 fresh chives for garnish

January 26, 2012

I don’t like many beet preparations because they tend to be too sweet for me, but the horseradish that these are tossed with fixes that. In the Pizzeria, we present these beets as an antipasto, which is how we give them to you here. In the Osteria, we serve the same beets as part of a composed plate, spooned over burrata, topped with toasted walnuts that have been tossed in walnut oil, fried paper-thin sliced beets, and mâche. We used to dress the beets with freshly grated horseradish, but I found the spiciness to be really inconsistent. Then I was introduced to a jarred, prepared horseradish, Atomic—it really has that horseradish burn. I love it. It’s one of the rare instances where fresh isn’t best.

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