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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 1 tablespoon hazelnut oil
- 1 tablespoon walnut oil
- 1 tablespoon canola oil
- 4 beets, a little smaller than a tennis ball, sliced less than 1/16 inch thick
- Salt and pepper to taste
- 1/4 teaspoon caraway seeds
- 1/2 teaspoon crushed coriander seeds
- 1 1/2 teaspoons firmly packed, finely grated fresh horseradish
- 1 1/2 tablespoons Champagne vinegar
Method
- In heavy pan, heat all oils until almost smoking.
- Stir in beets, and cook over high heat, stirring, until coated with oil.
- Reduce heat to medium.
- Season with salt and pepper.
- Stir in caraway and coriander seeds.
- Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes.
- If they dry out, add a little more canola oil.
- Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water.
- Stir vigorously to scrape up stickiness on bottom of pan.
- Mixture should not be dry.
- Adjust seasonings, and cool to room temperature.
- Serve immediately, or refrigerate and return to room temperature one hour before serving.
- Serve over mesclun or alongside smoked fish.
