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Roasted Beets with Bresaola

Updated February 23, 2016
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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.

Makes6 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time45 min

Cooking Time - Text45

Cooking Methodroasting

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursecold appetizer

Dietary Considerationcold appetizer

Mealdinner, lunch

Taste and Texturehot & spicy, salty, sweet

Type of Dishfirst course salad

Ingredients

  • 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

Instructions

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.

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