Recipe: Pizzeria Mozza’s marinated beets with horseradish

(Kirk McKoy / Los Angeles Times)

Dear SOS: I’ve recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza 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


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: 124 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 366 mg. sodium.