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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.

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