Recipe for Beet and Cucumber Salad with Creamy Horseradish Dressing 
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Yield:
4
Ingredients:
Amount Ingredient
2 lrg beets trimmed
1/2 cup sour cream
1/2 tsp Champagne vinegar
(or white wine vinegar)
2 tsp prepared white horseradish
1/4 tsp sugar
Salt to taste
Freshly-ground black pepper to taste
2 bn watercress tough stems trimmed
2 tbl corn oil
16 x unpeeled 1/3"-thk rounds of
Instructions:
Instructions: Preheat oven to 400 degrees. 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.

This recipe yields 4 servings.

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