Beets rolled in Horseradish Butter
Red beets work especially well in this easy to prepare side dish, with a subtle hint of
Scrub 12 red beets and cook 30 minutes in lightly salted boiling water, or bake until
tender. Rinse under cool water and slip off the skins. Melt 2 tbsp butter in a saucepan over
medium heat, add 1 tbsp freshly grated horseradish root and 1 tbsp apple cider vinegar. Add the
cooked beets, stir gently to coat with the butter. Season with salt and freshly ground pepper
to taste. Serve hot.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook