Recipe: You can't beet this!

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.