Beet Salad with Horseradish Dressing and Caraway Breadcrumbs

Step 1

Heat the oven to 425°F with a rack in the middle position. Cut an 18-inch square of extra-wide foil and place it on a rimmed baking sheet. Place the beets in the center of the foil. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon each salt and pepper; toss. Enclose the beets in the foil and tightly crimp the edges. Roast until a skewer inserted into the beets meets no resistance, 40 to 45 minutes; be careful of escaping steam when opening the packet.

Step 2

Meanwhile, in a small bowl, stir together the sour cream, horseradish, lemon juice and ¼ teaspoon each salt and pepper; set aside. In a food processor, pulse the bread until coarsely ground, 10 to 12 pulses; you should have about ¾ cup breadcrumbs. In a 10-inch skillet over medium, stir together the breadcrumbs, caraway and the remaining 1 tablespoon oil; cook, stirring, until the breadcrumbs are crisp and dry, 4 to 5 minutes. Transfer to a plate and cool to room temperature.

Step 3

On a platter, arrange the warm or room-temperature beets in an even layer, leaving behind any liquid in the packet. Drizzle with the dressing, then sprinkle with the breadcrumbs.

Step 4

Optional garnish: Chopped fresh flat-leaf parsley OR dill OR both