Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 Have you tried golden beets? They have a mild flavor so you might like those even better Donna Sent via BlackBerry from T-Mobile Maureen <ailanthus Sat, 21 Jun 2008 20:50:15 Review-Herbed Beets with Horseradish Sauce These are just wonderful! I like beets well enough, but they're not my favorites by any means. I just loved them in this dish, though. And I never thought to combine horseradish with apple cider vinegar--What a great combination. We immediately mixed up some more and used it as a dip for our roasted eggplant--Yummy! Thanks so much for sharing the recipe Mae Jean! Peace, Mo Granny Mae wrote: > I can't get enough horseradish, this is delicious. > Mae Jean > > Herbed Beets with Horseradish Sauce > > 2 pounds beets, peeled, and chunked > 2 tsps. fresh thyme > 1 tsp. salt > 1/2 tsp. black pepper > > Toss together and bake at 400 degrees until tender, smaller chunks cook more quickly. Allow to cool. > > Meanwhile whisk together sauce: > 2 tbsps. olive oil > 1 tbsp. apple cider or other mild vinegar > 2 tbsps. 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. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 These are just wonderful! I like beets well enough, but they're not my favorites by any means. I just loved them in this dish, though. And I never thought to combine horseradish with apple cider vinegar--What a great combination. We immediately mixed up some more and used it as a dip for our roasted eggplant--Yummy! Thanks so much for sharing the recipe Mae Jean! Peace, Mo Granny Mae wrote: > I can't get enough horseradish, this is delicious. > Mae Jean > > Herbed Beets with Horseradish Sauce > > 2 pounds beets, peeled, and chunked > 2 tsps. fresh thyme > 1 tsp. salt > 1/2 tsp. black pepper > > Toss together and bake at 400 degrees until tender, smaller chunks cook more quickly. Allow to cool. > > Meanwhile whisk together sauce: > 2 tbsps. olive oil > 1 tbsp. apple cider or other mild vinegar > 2 tbsps. 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. > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.