Ingredients

• 3 2 1/2-inch-diameter beets, trimmed
• 1/2 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 1 1/2 cups chopped red onion
• 1/3 cup prepared white cream-style horseradish

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Instructions

1. Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
2. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
3. Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.