Roasted Beets With Sauce

To roast beets, wash, then rub with olive oil, add just a small splash of water, then wrap tightly in foil. I usually wrap 2-3 together. Put on baking tray in oven at 375 for about an hour, depending on size and freshness of beets. When time is up I just leave sitting (out of oven) until I need to peel them. The skins slip off beautifully and flavor is better than steaming or boiling.


2 tsp Dijon mustard

2 tsp horseradish

1 clove garlic, minced

salt and pepper to taste

2 TB olive oil

2 TB lemon juice


Mix together and serve with beets. I usually serve in a little pitcher at the table.

Garnish with big swath of chives.