Pizzeria Mozza’s marinated beets with horseradish

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.

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.

The Los Angeles Times

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