Roasted Beets with Bresaola
Bresaola, air-dried beef from Northern Italy, adds a salty contrast to sweet roasted beets in a spicy horseradish dressing.
Prepare ahead: The dressing can be made several days in advance and the beets cooked the day before.
When you rub the skins from the beets, wear rubber gloves to prevent staining your hands pink.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time45 min
Cooking Time - Text45
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursecold appetizer
Dietary Considerationegg-free, gluten-free, peanut free, soy free
Taste and Texturehot & spicy, salty, sweet
Type of Dishfirst course salad
- 18 very small beets, preferably baby beets
- 2 sprigs of thyme
- 3 tbsp extra virgin olive oil
- Salt and freshly ground pepper
- 2 tbsp red wine vinegar
- 6 oz (165g) arugula
- 12 thin slices bresaola
- Chives, to garnish
- 1 lemon
- 5 tbsp creme fraiche or sour cream
- 1 tbsp freshly grated or prepared horseradish
- 1 tsp white wine or rice vinegar
Preheat the oven to 400°F (200°C). Place the beets on a large piece of heavy-duty aluminum foil with the thyme and olive oil, and season to taste. Fold the foil into a packet, sealing the edges. Place on a baking sheet and bake for 45 minutes, or until the beets are easily pierced with a knife.
Unwrap the beets and let cool. Peel, trim, and cut the beets into rounds. Transfer to a bowl and sprinkle with the vinegar.
To make the dressing, grate the zest and squeeze the juice from the lemon. Mix with the créme fraîche, horseradish, and vinegar.
Divide the arugula among 6 plates, and drizzle with dressing. Top with beets and bresaola. Garnish with the chives and serve.
2008 Dorling Kindersley