The natural sweetness, enhanced by roasting, of the beets along with the balsamic vinegar contrasts and
also tones down the sharpness of the horseradish and onion. Prepare a day ahead for the best flavor.  Absolutely Delicious!

• 3 – 3 inch diameter beets, trimmed
• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 1/2 cups chopped red onion
• 1/3 cup bottled white cream style horseradish

Preheat over to 350ºF. 

Wrap beets in foil and roast on a pan until tender, about 1 to 1 1/2 hours. Unwrap and cool.

In medium bowl, whisk oil, vinegar, salt and pepper until blended.  Mix in onion and horseradish.
Peel beets and cut in 1/2 inch dice.  Add to onion mixture.  Cover and chill.


Makes 4 cups