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Author Notes: I have a long history with beets. Well, I like them. My coniving sister would tell me back when I was cooking family holiday meals that my mother hated beets---actually it was my sister who hated beets, not Mom so I'd put them on the table just to spite her. But I always had this thing in my head that some people just refuse to like beets unless they come from some Eastern European background. Once on a Chicago visit, I cooked for friends in return for a guest room, I prepared dinner. I had the beet idea in my head but there was that lingering doubt. But my friend Erich said, "I love beets" so here's what we did. —pierino
- 2 pounds red beets (or a mix of red and yellow)
- 1 horseradish root
- juice of one lemon
- olive oil
- salt and pepper
- Heat the oven to 425?. Trim the tops from the beets but save them. Wash the beets under running water.
- Wrap the beets in aluminum foil packets and place in the oven. Roast for just over one hour. Test for doneness with a fork.
- Let the packages rest and when cool enough to handle, open up and dye your hands red by peeling the beets. Slice and arrange on a platter. Drizzle with squeezed lemon and dribble some olive oil over everything. Season with salt and pepper.
- Peel your horseradish root (you can do this while the beets are resting in their package). Using your favorite grater, box or Microplane, grate a generous amount of horseradish over everything.
- Pretty damn easy, right? And you will wash and saute those beet greens in butter or I won't respect you in the morning.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Beets
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