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© Lillys-Table.com Photo of Horseradish Beets
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Horseradish Beets

from Tzimmes, Arugula Salad, Horseradish Beets & Charoset, the Week of April 17, 2016.
View the previous or next recipe for this meal.

The pungent flavor of horseradish livens up beets for this Chrain inspired braised beet dish. The sugar (or your favorite sweetener) is optional, but it works to bring the flavors together. The intensity of fresh horseradish varies with the root, so adjust the amount you add to your personal taste.

Ingredients

  • 1 lb beet, more or less
  • 1 tablespoon olive oil
  • ½ cup broth, more if needed
  • ¼ cup horseradish, grated, more or less to taste
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Serving Size: 2 People



 

Preparation Instructions

Peel the beets with a vegetable peeler and chop into a 1/2 inch dice. Add to a skillet over medium heat and drizzle on the olive oil. Sear and sizzle for a few minutes until the sides are each lightly coated.

Pour in the broth, horseradish, vinegar, sugar, salt and pepper. Cover and allow the steam to absorb into the beets. If you prefer the beets are more tender add more water, cover and continue to simmer. If your beets are your desired tenderness, remove the lid and steam off any excess liquid.