Slow Roasted Beets with Fresh Horseradish
Ingredients:
- 6 medium beets, whole, scrubbed and unpeeled
- 2 Tbsp olive oil, divided
- 1 lemon, halved and juiced
- 3 fresh thyme sprigs
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp sherry vinegar
- 1 1/2 Tbsp chopped fresh tarragon
Garnish:
- One 2-inch piece fresh horseradish root, peeled
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat the oven to 275°F (135°C).
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In a bowl, combine whole beets with 1 Tbsp oil, lemon juice, whole thyme sprigs, salt and black pepper, and mix well to coat the beets.
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Using foil, make a tin foil ‘boat’ and pour beets inside. Leaving space for them to steam, tighten all edges, making sure the foil is sealed. This package will steam the beets while they slow roast.
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Place package on sheet pan and cook for 60 to 75 minutes (depending on size of beets). Beets are done when fork tender. Remove from oven.
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Let cool and then peel off the beet skin with a paring knife. Slice the beets in even cubes or wedges.
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In a bowl, toss beets with vinegar, remaining 1 Tbsp oil and tarragon. Using a microplane zester, garnish with zested fresh horseradish root. Season with more salt and black pepper, if desired, and serve.
Notes:
Beet skin tips: Removing the skin from roasted beets is simple. The most important tip: let them cool in the tin foil boat. This allows the skin to loosen so you can easily peel it off with a paring knife or by hand. Slow roasting amplifies their natural oils, so avoid peeling them in water. While working with beets, wear gloves to avoid pink-stained hands!Nutrition Information Per Serving:
