thumbs img 1162 Marinated Beets w/Horseradish and Spring Green Quinoa
Marinated Beets w/Horseradish and Spring Green Quinoa (v)
I’ve never worked with raw horseradish before – whew, fumes burn your eyes and nose – but tastes lovely!

Recipe for Marinated Beets from the LA Times (serves 6-8)
2lbs beets
5 sprigs fresh thyme
1/4c extra-virgin olive oil
Salt
Freshly-ground black pepper
1/4c apple cider vinegar
1/2c freshly-grated (or puréed) horseradish
3T Dijon mustard

  1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.
  2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.
  3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.

Recipe for Spring Green Quinoa is from award winning blog, Fat Free Vegan Kitchen.
Note: I didn’t realize that when the recipe called for frozen edamame, it meant shelled! doh! So make sure to buy shelled edamame otherwise there’s extra work involved while eating your quinoa dish.

Commiserate with me, what silly mistake have you made in the kitchen?

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