Roasted Beets with Bresaola

Bresaola, air-dried beef from Northern Italy, adds a salty contrast to sweet roasted beets in a spicy horseradish dressing.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Vegetables

Appetizer

Ingredients

18 very small beets, preferably baby beets		Chives, to garnish
3 tbsp extra virgin olive oil		1 lemon
Salt and freshly ground pepper		5 tbsp creme fraiche or sour cream
2 tbsp red wine vinegar		1 tbsp freshly grated or prepared horseradish
6 oz (165 g) arugula		1 tsp white wine or rice vinegar
12 thin slices bresaola		2 sprigs of thyme

directions

Prep: 15 min Total: 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
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.
2
Unwrap the beets and let cool. Peel, trim, and cut the beets into rounds. Transfer to a bowl and sprinkle with the vinegar.
3
To make the dressing, grate the zest and squeeze the juice from the lemon. Mix with the creme fraiche, horseradish, and vinegar.
4
Divide the arugula among 6 plates, and drizzle with dressing. Top with beets and bresaola. Garnish with the chives and serve.

Chime In

iVillage

Roasted Beets with Bresaola

Ingredients

directions