The Chew: Roasted Beets With Dates & Horseradish Recipe

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The Chew: Roasted Beets With Dates & Horseradish

While talking about ways to stay stress-free, Daphne Oz wanted to share a recipe perfect for a large family dinner or party. Her Roasted Beets with Dates and Horseradish is the perfect fall and winter combination that is far from short on flavor. Even better, clean-up is easy after the dish cooks, thanks to the aluminum foil packet. The chopped dates added to the beets make for a sweet and savory dish, especially with the horseradish vinaigrette.

To get the recipe, click next page.

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The Chew: Roasted Beets With Dates & Horseradish Recipe Ingredients

The Chew: Roasted Beets With Dates & Horseradish Recipe

Daphne Oz’s Roasted Beets with Dates and Horseradish is the perfect sweet and savory fall and winter dish. (qwrrty / Flickr)

  • 2 tbsp olive oil
  • 1/2 C dates – pitted, chopped
  • 2 bunches beets – peeled, cut 1/2-inch thick into wedges
  • 4 sprigs fresh thyme

For the Honey Dijon Horseradish Dressing:

  • 3 tbsp white wine vinegar
  • 1/4 C olive oil
  • Kosher salt and freshly ground black pepper
  • 1 shallot – peeled, minced
  • 3 tsp fresh horseradish – peeled, grated
  • 1/2 C parsley leaves

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The Chew: Roasted Beets With Dates & Horseradish Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Line a baking sheet with foil
  3. Put the beets on the foil-lined baking sheet and drizzle with 2 tbsp olive oil
  4. Add the thyme sprigs then season with salt and pepper and toss
  5. Fold the foil around the beets to make a sealed packet
  6. Roast in the oven for 35-40 minutes, until tender
  7. Add the dates during the last 5 minutes of roasting, then roast until warmed through
  8. Remove from the oven and toss the thyme sprigs
  9. For the dressing, in a medium bowl add the vinegar, shallot, and horseradish, then whisk to combine
  10. While whisking, slowly pour in the olive oil then season with salt and pepper
  11. Place the beets and dates in a large bowl and drizzle the dressing over top
  12. Toss to coat evenly, then garnish with parsley leaves

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