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
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
1 hour, 10 minutes, plus cooling time
6 to 8
Adapted from executive chef Matt Molina of Mozza
2 pounds beets
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
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: