beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. 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."
    ],
    "ingredients": [
        "2 large beets, trimmed",
        "1/2 cup sour cream",
        "5 1/2 teaspoons Champagne vinegar or white wine vinegar",
        "2 teaspoons prepared white horseradish",
        "1 1/4 teaspoons sugar",
        "2 bunches watercress, tough stems trimmed",
        "2 tablespoons corn oil",
        "16 1/3-inch-thick rounds unpeeled English hothouse cucumber"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Side",
        "Bake",
        "Horseradish",
        "Vinegar",
        "Cucumber",
        "Beet",
        "Fall",
        "Healthy",
        "Sour Cream",
        "Watercress",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Beet and Cucumber Salad with Creamy Horseradish Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/beet-and-cucumber-salad-with-creamy-horseradish-dressing-107138"
}