Start preparing this at least a day ahead.
Recipe information
Yield
Makes 4 cups
Ingredients
3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish
Preparation
Step 1
Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Step 2
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Step 3
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
