Roasted Beet Salad With Horseradish Vinaigrette Recipe

• 2 lb assorted red, gold and chiogga beets
• 1 tsp kosher salt
• 1/8 tsp freshly-cracked black pepper
• 2 tsp thyme leaves minced
• 1/4 c. extra-virgin extra virgin olive oil
• 1/2 c. walnut halves lightly toasted
• 1/4 c. fresh chives finely chopped
• 1/2 c. mache, arugula, watercress or possibly
•     other greens for garnish
• 12 x thin prosciutto di Parma slices, 1 ounce ea
• 3 ounce horseradish root
• 1/2 c. vegetable oil
• 1/4 c. apple cider vinegar
• 1/2 tsp freshly-cracked black pepper
• 2 Tbsp. prepared white horseradish - (to 4) (optional)

Directions