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1
Crush the garlic and thyme together.
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2
(Use a mortar and pestle if you have them.)
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3
Mix all ingredients in a bowl.
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4
Let the flavors blend for 1 hour.
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5
Pour the mixture over pieces of beef heart.
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6
Marinate for 2 hours, and then remove heart from marinade.
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7
Combine vinegar, horseradish, and orange juice in a mixing bowl.
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8
Season with salt and freshly ground black pepper.
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9
Whisk in olive oil (whisking while pouring, to emulsify).
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10
Finish with a little extra-virgin olive oil, for flavor.
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11
Taste and adjust seasoning, if necessary.
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12
Preheat the oven to 325 degrees F.
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13
Place baby beets, thyme, parsley stems, and garlic in a non-reactive roasting pan.
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14
Add orange juice, water, and extra-virgin olive oil, making sure to coat evenly.
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15
Season with ground fennel seed, salt, and freshly ground black pepper.
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16
Cover pan with aluminum foil and place in the oven until the beets are completely tender, about 45 minutes.
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17
(Insert a knife into a beet, and if it slides in and out easily, theyre finished.)
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18
Uncover and let cool.
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19
To remove the skins, take an old dish towel and rub the skins off gently, to keep the shape of the beets.
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20
Cut the beets into different shapes, rounds and quarters; place in a mixing bowl, then dress with salt, freshly ground black pepper, and horseradish vinaigrette.
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21
At the last minute, add chive batons and parsley leaves.
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22
Preheat grill or grill pan until very hot.
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23
Season the hearts with salt and freshly ground black pepper.
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24
Grill the hearts about 3 minutes on each side (depending on thickness) to medium-rare.
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25
To serve, thinly slice the beef heart, and serve warm over the golden beet salad.
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26
To garnish, grate fresh horseradish and drizzle a bit of extra-virgin olive oil over the heart.
