Recipe: Pizzeria Mozza's marinated beets with horseradish

Dear SOS:

I've recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from

takes the cake. This dish on their menu is called marinated beets with horseradish. If you could help me find this recipe, I would be eternally grateful.

Lisa Higaki, Rosemead

Dear Lisa:

Tender roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavored and bright with color. Serve it on its own, or alongside a rich beef or lamb entree.

Mozza's marinated beets with horseradish

Total time:

1 hour, 10 minutes, plus cooling time

Servings:

6 to 8

Note:

Adapted from executive chef Matt Molina of Mozza

2 pounds beets

5 sprigs fresh thyme

1/4 cup extra-virgin olive oil

Salt

Freshly-ground black pepper

1/4 cup apple cider vinegar

1/2 cup freshly-grated (or puréed) horseradish

3 tablespoons Dijon mustard

1. Heat the oven

to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.

2. 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, about 1 hour. Remove from the oven and set aside to cool.

3. 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 4 cups.

Each of 8 servings: