A recipe in which pungent horseradish blends with sweet beets.
Ingredients
- 2 pounds (about 3 large) beets, trimmed but not peeled
- 3 tablespoons extra virgin olive oil
- 3 or 4 sprigs fresh thyme
- 4 ounces (about 1 cup) peeled and roughly chopped fresh horseradish root
- 2 tablespoons white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 to 2 tablespoons fresh lemon juice
- Nutritional Information
Nutritional analysis per serving (6 servings)
137 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 2 grams protein; 585 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 4 cups.
Preparation
- Heat oven to 375 degrees. Place about 1 inch water in a small roasting pan or baking dish. Rub the beets with 1 tablespoon olive oil, then add them to the pan. Break up the sprigs of thyme and sprinkle them over the beets.
- Bake the beets until tender in the center when tested with a knife, about 1 hour. Remove from water, allow to cool, then peel and cut into large chunks.
- In the bowl of a food processor, combine the horseradish and vinegar. Process until finely chopped; do not puree. Add the beets and remaining olive oil. Pulse until beets are coarsely chopped; do not puree. Transfer to a bowl and add the salt, pepper and lemon juice to taste.
- Cover and refrigerate until chilled. Adjust seasonings as needed. If desired, serve with gefilte fish.
- Mark Spangenthal, Kutsher’s Tribeca
Dining and Cooking