Roasted marinated beets with horseradish

Recipe adapted from Israeli Soul by Michael Solomonov and Steve Cook

• 2 large or 4 medium beets, scrubbed clean

• 1/4 cup fresh peeled horseradish root, chopped, or 1/4 cup prepared horseradish

• 2 cups white vinegar

• 1 tablespoon salt

• 1 tablespoon sugar or honey

• 1 tablespoon olive oil 

• 2 teaspoon dijon mustard

• 1 shallot, minced

• fresh dill and parsley, chopped, to taste 

Preheat oven to 375 degrees. 

Place beets whole in a baking dish with a few tablespoon water and cover with aluminum foil tightly. Bake until fork tender, about 1 hour. Allow to cool to room temperature. Peel beets and grate into a bowl with a box grater.

Put horseradish, vinegar, salt, and honey in a food processor or blender and blend until smooth. Add this mixture to the beets, cover and let it sit at room temperature over night.   

Drain beets in a colander, saving the vinegar for other recipes if you wish. Toss the drained beets with olive oil, mustard, shallot, and chopped fresh herbs to your taste. Adjust the seasonings and serve.

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