Horseradish And Beet Sauce

1. 1

   Heat the oven to 350u00b0F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.

2. 2

   In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not puree. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not pureed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.

3. 3

   Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the

4. 4

   .

* Per serving · 4 servings · Values may vary.

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