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horseradish champagne vinegar Silken ginger olive oil gold baby beets greens mix Asian pears black salt
Viewed: 38 - Published at: 3 years agoIngredients
- 2 Tbs. prepared horseradish, or 1 Tbs. grated fresh horseradish
- 2 Tbs. champagne vinegar
- 1 Tbs. silken tofu, drained
- 1 tsp. grated fresh ginger
- 2 Tbs. olive oil
- 4 gold baby beets
- 8 oz. organic spicy greens mix, such as watercress, arugula, tatsoi, and mizuna
- 2 Asian pears, sliced
- Black salt, optional
Method
- To make Horseradish Dressing: Place horseradish, vinegar, tofu, ginger, and 2 Tbs.
- water in bowl of food processor, and pulse until combined.
- With motor running, add olive oil, and blend until smooth.
- Season with salt and pepper.
- To make Salad: Preheat oven to 400F.
- Wrap beets in foil, and roast 30 to 40 minutes, or until tender.
- Cool until easy to handle, then peel and slice.
- Toss greens with Horseradish Dressing, and divide among plates.
- Lay beet slices on one side of greens.
- Fan out Asian pear slices on opposite side of salad from beets.
- Sprinkle with black salt, if desired, and serve.
