Roasted Beet Salad with Cranberry and Sour Cream Dressing - Serves 4-6

ingredients

Ingredients:

• 4 large beets

Ingredients for Dressing:

1/2 cup sour cream

1 tablespoon horseradish

1/2 tablespoon lemon juice

1/2 jar Stonewall Kitchen Cranberry Relish

Ingredients for Garnish:

1 bunch watercress

2 cucumbers cut in julienne (matchstick cut)

1 red onion, thinly sliced

directions

1. Preheat oven to 350 degrees.
2. Roast beets unpeeled and covered in roasting pan about 1 hour until tender.
3. Let beets cool and gently peel skins away.

Directions for Dressing:

4. To prepare dressing, combine sour cream, horseradish, lemon juice, cranberry relish and whisk together.

To Serve:

5. Cut beets into thin slices.
6. Arrange on platter and top with onions, cucumbers, and watercress. Drizzle dressing over salad and serve.