Horseradish Sauce over Herbed Beets---Very good

[Guest guest]

Horseradish Sauce over Herbed Beets

 

2 pounds beets, peeled, and chunked

2 tsps. fresh thyme

1 tsp. salt

1/2 tsp. black pepper

 

Toss together and bake at 400 degrees until tender. (Note: smaller chunks cook

more quickly). Allow to cool.

Meanwhile whisk together sauce:

2 tbsps. olive oil

1 tbsp. apple cider or other mild vinegar

2 tbsps. horseradish

 

Toss with beets with sauce after they've cooled. Serve on top of a bed of

arugula, or steamed beet greents. Top with toasted walnut halves or pieces.

Serves 4.