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Beet and Cucumber Salad with Creamy Horseradish Dressing



Preheat oven to 400F.
Wrap beets in foil.
Bake until tender when pierced with fork, about 1 hour 15 minutes.
Peel beets.
Cut each beet into 8 rounds.
Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend.
Season dressing with salt and pepper.
(Beets and dressing can be made 1 day ahead.
Cover separately and chill.
) Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl.
Season with salt and pepper.
Divide watercress among 4 plates.
Overlap beet slices and cucumber slices atop each.
Drizzle with dressing and serve.