Recipe: You can't beet this!
Marinated beets with horseradish makes for a nutritious and colourful meal
Tender-roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavoured and bright with colour.
Serve it on its own or alongside a rich beef or lamb entrée.
Marinated beets with horseradish
- 2 pounds beets
- 5 sprigs thyme, fresh
- 1/4 cup extra-virgin olive oil
- Salt
- Black pepper, freshly ground
- 1/4 cup apple vinegar
- 1/2 cup horseradish, freshly grated or puréed
- 3 tbs Dijon mustard
Heat the oven to 400°C. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.
Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, for about one hour. Remove from the oven and set aside to cool.
Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl.
Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about four cups.
Total time: 1 hour, 10 minutes, and cooling time
Servings: 6-8
Nutrition per serving: 124 calories; 2g protein; 14g
carbohydrate; 3g fibre; 7g fat; 1g saturated fat; 0 cholesterol; 366mg sodium.
The recipe has been adapted from chef Matt Molina of Mozza.
