Serves 6
60 min
Meet the Beetles
Recipe GLPR1c45c4dddc0b21
A vibrant Eastern European dish celebrating roasted beets with a sharp, peppery horseradish bite. Fresh beets are slowly roasted until tender and caramelized, then tossed with freshly grated horseradish root, bright lemon juice, and fruity olive oil for a bold, earthy flavor profile that works beautifully as a vegetable-forward main course or elegant side.
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Ingredients
2 pounds red beets (or a mix of red and yellow)
1 horseradish root
1 Juice of 1 lemon
3 tablespoons olive oil
Salt and pepper to taste
Directions
Preheat your oven to 400°F. Scrub the beets under cold running water to remove any dirt, then trim the stems and roots, leaving about ½ inch attached. Wrap the beets loosely in foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for 40–45 minutes, until a fork easily pierces the flesh. The smaller beets may finish earlier, so check for doneness and remove individually as needed.
Remove the beets from the oven and let them cool for 5 minutes until they can be handled. Once cooled slightly, use your fingers or a paper towel to rub away the thin skin—it should slip off easily. Cut the peeled beets into bite-sized wedges or chunks.
Peel the horseradish root and finely grate it using a microplane or box grater. Work in a well-ventilated area, as the aroma can be quite pungent.
In a large serving bowl, combine the warm roasted beets with the freshly grated horseradish, lemon juice, and olive oil. Toss gently but thoroughly to distribute the flavors evenly.
Season with salt and pepper to taste. Let the dish rest for a few minutes before serving to allow the flavors to meld. Serve warm or at room temperature.
