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Ingredients
- Start preparing this at least a day ahead.
- 3 x (2 1/2 inch-diameter) beets, trimmed
- 1/2 c. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- 1 tsp coarse salt
- 1/2 tsp pepper
- 1 1/2 c. minced red onion
- 1/3 c. prepared white cream-style horseradish
Directions
- Preheat oven to 350 F. Wrap beets in double thickness of foil. Roast beets on oven rack till tender, about 1 hour 45 min. Unwrap beets and cold.
- Whisk oil, vinegar, salt and pepper in medium bowl till blended. Fold in onion and horseradish.
- Peel beets; cut into 1/3 inch dice. Add in to onion mix. Cover; refrigerate1 to 4 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 1133 | |
| Calories from Fat 962 | 85% |
| Total Fat 108.82g | 136% |
| Saturated Fat 15.0g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2614mg | 109% |
| Potassium 620mg | 18% |
| Total Carbs 40.39g | 11% |
| Dietary Fiber 5.6g | 19% |
| Sugars 28.54g | 19% |
| Protein 3.68g | 6% |
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