Roasted Beets with Kickin Horseradish-Mustard Sauce

I always thought “horseradish” was a silly name. Where on earth did it come from? According to Wikipedia, “The etymology of the English name horseradish is not certain. One theory is derivation from the old German word “Mähre” (and, meaning female horse), where misinterpretation of the German name Meerrettich (“sea radish”) became Mährrettich (“mare radish”). Despite the name, this plant is poisonous to horses.” So what have we learned here? 1) horseradishes apparently grow by the sea and 2) don’t feed it to your horse.

Roasted Beets
Beets, washed and stems removed
Olive oil
Course sea salt & pepper, to taste

½ c Horseradish sauce
½ c Horseradish mustard
1 t sugar
¼ t ground pepper
Fresh chives, cleaned and diced

If you don’t have the horseradish sauce, the world is not going to come to an end. Simply mix some Vegenaise and horseradish and voila, you made your own horseradish sauce! Don’t have the horseradish mustard either? Remain calm. Simply mix some Dijon mustard and a little more horseradish, to taste.

Heat oven to 375.

If the beets are roughly the same size, I put them in the same piece of foil vs. wrapping them individually. If some are much larger than others, I wrap them separately since the small ones will need to come out of the oven sooner than the big ones. I try to pick ones that are roughly the same size. Put a piece of foil inside a pan. Put beets on the foil and drizzle with olive oil. Roll each beet around in the olive oil so it is evenly coated. Cover with foil and seal the foil around the edges. Bake until a knife can easily be inserted, like you would check a potato. The beets shown in this picture took about 30-45 min to bake. When the beets are done, the skin can easily be rubbed or cut off.

For the sauce, simply combine all ingredients.

Slice the beets and top with course sea salt and pepper. Top each slice with a small dollop of horseradish mustard sauce and enjoy!

Now off you go to whip it up vegan!

3 thoughts on “Roasted Beets with Kickin Horseradish-Mustard Sauce

  1. Pingback: On the Tasting Menu: Beets « Sheila Squillante

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