Roasted Beets with a Horseradish Vinaigrette



1.5 Beets
2 tbsp oil
salt & pepper

Toss beets with oil and salt and pepper. Place on a roasting pan and put in a 350 oven. Test the beets with the tip of a knife. When easily pierced, they are ready. Let cool for 15 minutes. Using a kitchen towel, rub the skins off. This is optional as I like to leave the skins on. And of course, this towel will be dedicated to beets the remainder of the season. Slice the beets and toss with the vinaigrette. Build a salad of Pete's greens and top with beets. Nuts and a mild cheese like Lazy Lady goat would be perfect accompaniment for this salad. The dressing from the beets should be enough for the greens as well.
Horseradish Vinaigrette

1/4 cup mild flavored oil (grape seed, olive, sunflower, canola)
2 tbsp. vinegar
2 tablespoons grain mustard
.5 to 2 teaspoons horseradish***
***add a little, then try it, then add some more until it's to your liking!
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl.

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