Beet Salad with Horseradish and Fried Capers

from the New York Times Magazine
adapted by Isabel Wade and Jan Chernoff

serves 4

1 1/2 pounds small beets, trimmed and scrubbed but not peeled
1/4 cup olive oil, plus additional for beets and frying capers
2 tablespoons capers
1 tablespoon Dijon mustard
1 1/2 tablespoons horseradish, or more to taste
1/4 cup white vinegar
1 tablespoon sour cream
sea salt to taste
1 clove garlic, crushed

Preheat oven to 350 degrees.

Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoon of olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast beets until tender, around one hour. Remove from oven and while warm peel. When cool enough, slice into wedges.

Drain capers on a paper towel. Pour 1/2 inch of olive oil into a small saucepan over medium high heat. When oil is hot, fry capers for about 30 seconds. Dry on paper towel.

In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half of the dressing over beets and mix. If serving as a buffet dish, put beets on a platter that has been rubbed with the crushed garlic clove, add more dressing and sprinkle with capers.

For individual servings, layer as described above on individual plates. Garnish with a sprig of watercress.