Roasted Beet, Citrus + Olive Salad with Horseradish
Roasted Beet, Citrus and Olive Salad with Horseradish
1 ½ pounds beets
2 tangerines or satsumas
1 lime, peeled and sliced crosswise into rounds
2 tablespoons red wine vinegar
¼ tsp dried chili flakes
⅓ cup roughly chopped pitted black and green olives
1 cup lightly packed flat-leaf parsley leaves
¼ small red onion, thinly sliced
Extra-virgin olive oil
Fresh horseradish root
Heat the oven to 375 degrees.
Trim the beets and scrub under water. Place beets in a baking dish and season with salt, and pour ¼ cup water into dish. Cover tightly with foil and steam-roast about 40 minutes until tender.
Once cool enough to handle, slide the skins off. Cut the beets into wedges and place in a large bowl.
Peel the orange and segment into wedges, doing so over a bowl to catch the juices. Whisk together the orange juice, vinegar, ½ teaspoon salt, and chile flakes. Pour over the beets and toss. Let them sit and absorb the dressing for a few minutes and then toss again. Add the olives, parsley, onion, orange segments, and lime slices and toss together. Drizzle olive oil over top and toss again. Allow to chill in fridge for 1 hour. When ready to serve, grate a fine layer of horseradish over top.