Re: Beets
Herbed Beets with Horseradish Sauce
2 pounds beets, peeled, and chunked
2 t fresh thyme
1 t salt
1/2 t black pepper
Toss together and bake at 400F until tender. (Note: smaller chunks cook more quickly). Allow to cool.
Meanwhile whisk together sauce:
2 T olive oil
1 T apple cider or other mild vinegar
2 T horseradish
Toss with beets with sauce after they've cooled. Serve on top of a bed of arugula, or steamed beet greents. Top with toasted walnut halves or pieces.
Optional: Add 2 T chopped chives and/or chopped prosciutto or shave serrano ham to taste.
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