BEET SALAD WITH HORSERADISH AND FRIED CAPERS

Steps:

• 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 until beets are tender, 45 to 60 minutes. (Test by poking a fork through the foil into a beet.) Remove from the oven. Be careful when opening the foil; steam will race out. While still warm, peel beets, then slice into wedges and place in a bowl.
• Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry. (If using brined capers, drain and pat dry.) Pour 1/2 inch olive oil into a small saucepan over medium-high heat. When oil is hot enough to toast a bread crumb in 30 seconds, add capers. Be careful; oil may sputter. Fry until capers fluff and begin to brown on edges, 30 to 60 seconds. Drain on paper towels.
• In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half the dressing over beets; mix. Taste, adding more dressing or salt, if needed. Rub a platter with crushed garlic, then spoon on beets and sprinkle with fried capers.