Beet Salad with Horseradish Dressing and Caraway Breadcrumbs | Christopher Kimball’s Milk Street | R

Ingredients

• 1 pound medium red OR golden beets, peeled and cut into ½-inch wedges (see headnote)
• 2 tablespoons extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• ¼ cup sour cream
• 2 tablespoons prepared horseradish (see headnote)
• 1 tablespoon lemon juice
• 2 ounces light OR dark rye bread OR pumpernickel bread, torn into 1-inch pieces (about 1½ cups)
• 1 teaspoon caraway seeds