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

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.
    4. Directions for Dressing:

    5. To prepare dressing, combine sour cream, horseradish, lemon juice, cranberry relish and whisk together.
    6. To Serve:

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

    QTY

    available to purchase September 11, 2014.

    New England Cranberry Relish
    New England Cranberry Relish Item: 131212 $5.95