Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Fig & Ginger Charoset
Sweet Potato & Carrot Tzimmes
© Lillys-Table.com Photo of Horseradish Beets
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • 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

Share

 

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.