Daphne makes a simple yet tasty dish!
ROASTED BEETS WITH DATES AND HORSERADISH
2 bunches beets (peeled, cut 1/2-inch thick wedges)
2 tablespoons olive oil
4 sprigs fresh thyme
1/2 cup dates (pitted, chopped)
HONEY DIJON HORSERADISH DRESSING:
1 shallot (peeled, minced)
3 tablespoons white wine vinegar
3 teaspoons fresh horseradish (peeled, grated)
1/4 cup olive oil
1/2 cup parsley leaves
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 400ºF. Line a baking sheet with foil.
Place the beets on the foil-lined baking sheet, drizzle with 2 tablespoons of olive oil, add thyme sprigs and season with salt and pepper. Toss to combine. Fold the foil around the beets to create a sealed packet. Roast in the oven for 35-40 minutes or until tender. Add the dates during the last 5 minutes of cooking and roast until warmed through. Remove thyme sprigs.
Meanwhile make the dressing. In a medium bowl add the shallot, vinegar, horseradish and whisk to combine. While whisking, slowly drizzle in the olive oil and whisk to combine. Season with salt and pepper.
Remove the beets and dates to a large bowl, drizzle over the dressing and toss to combine. Garnish with parsley leaves.
Tip: The salad can be served warm or room temperature. Allow the beets to marinate in the dressing for an hour or so for a deeper flavor before serving.