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Receta Beet And Cucumber Salad With Creamy Horseradish Dressing
by Global Cookbook

Beet And Cucumber Salad With Creamy Horseradish Dressing
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Ingredientes

  • 2 lrg beets trimmed
  • 1/2 c. lowfat sour cream
  • 5 1/2 tsp Champagne vinegar (or possibly white wine vinegar)
  • 2 tsp prepared white horseradish
  • 1 1/4 tsp sugar Salt to taste Freshly-grnd black pepper to taste
  • 2 bn watercress tough stems trimmed
  • 2 Tbsp. corn oil
  • 16 x unpeeled 1/3"-thk rounds of English hothouse cucumber

Direcciones

  1. Preheat oven to 400 degrees. Wrap beets in foil. Bake till tender when pierced with fork, about 1 hour 15 min. Cold. Peel beets. Cut each beet into 8 rounds.
  2. Whisk lowfat sour cream, 1 1/2 tsp. vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
  3. Toss watercress with corn oil and remaining 4 tsp. vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.
  4. This recipe yields 4 servings.