Beet Salad with Horseradish and Fried Capers

A delicious way to gobble up the beets in your CSA box! 

servings: 4
origin: The Wednesday Chef

1 1/2 lbs. small beets, trimmed and scrubbed

1/4 cup olive oil, plus more for beets and frying capers

2 tablespoons salt packed or brined capers

1 tablespoon dijon mustard

1 1/2 tablespoons horseradish, or more to taste

1 tablespoon white wine vinegar

1 tablespoon sour cream

Sea salt to taste


1- Preheat your oven to 350 degrees.  Place the beets on half of a large piece of aluminum foil.  Drizzle with about a tablespoon of olive oil.  Fold the foil and seal the edges, creating a nice little package.  Place the package on a baking sheet and bake in the oven for 45-60 minutes, until the beets are tender.  Peel the beets while they are still warm, slice into wedges and place in a bowl.

2-  Soak salt packed capers for 10 minutes in water, then pat dry.  If you are using brined capers, just pat dry.  Pour 1/2 inch of olive oil into a small saucepan over medium high heat.  Add the capers, being mindful of the hot oil (it can spatter!).  Fry until the capers fluff and begin to brown on the edges, 30-60 seconds.  Drain on paper towels.

3- In a small bowl, whisk together the mustard, horseradish and vinegar.  Whisk in 1/4 cup oil, followed by the sour cream.  Pour half the dressing over the beets and mix.  Taste, adding more dressing if needed.  Put the dressed beets in a serving bowl and sprinkle with the fried capers.