BEET SALAD WITH HORSERADISH AND FRIED CAPERS

Beet Salad With Horseradish and Fried Capers image

Provided by Amanda Hesser

Time 1h30m

Yield serves 4

Number Of Ingredients 9

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Ingredients

1 1/2 pounds small beets, trimmed and scrubbed
1/4 cup olive oil, plus more for beets and frying capers
2 tablespoons salt-packed or brined capers
1 tablespoon Dijon mustard
1 1/2 tablespoons horseradish, more to taste
1 tablespoon white wine vinegar
1 tablespoon sour cream
Sea salt to taste
1 clove garlic, crushed

Steps:

Preheat oven to 350 degrees. Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoon of olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast until beets are tender, 45 to 60 minutes. (Test by poking a fork through the foil into a beet.) Remove from the oven. Be careful when opening the foil; steam will race out. While still warm, peel beets, then slice into wedges and place in a bowl.
Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry. (If using brined capers, drain and pat dry.) Pour 1/2 inch olive oil into a small saucepan over medium-high heat. When oil is hot enough to toast a bread crumb in 30 seconds, add capers. Be careful; oil may sputter. Fry until capers fluff and begin to brown on edges, 30 to 60 seconds. Drain on paper towels.
In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half the dressing over beets; mix. Taste, adding more dressing or salt, if needed. Rub a platter with crushed garlic, then spoon on beets and sprinkle with fried capers.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 12 grams, TransFat 0 grams