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I recently read The Soul of a Chef, which is great, and which includes recipes in the back. This one inspired near-immediate action. The ingredients just seemed right. In fact, horseradish, orange juice, and truffle oil come together in the vinaigrette to form a perfect accompaniment for the roasted beets. It’s really an ideal combination. These flavors were meant to co-exist.
I wasn’t able to locate fresh horseradish last weekend. I know I’ve bought it in early spring before, so I assume it’s out of season. For this dish, I purchased Vavel which is a prepared horseradish with no high-fructose corn syrup. It is preserved with vinegar, so I held back a little on the recipe’s specified amount of rice vinegar. Then, although watercress was to top the arrangement of sliced beets, I used sunflower sprouts. Once again, watercress was unavailable. Central Market loses one point for never having watercress.
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I adore beets, especially roasted. There's no better way to cook the things--you don't even have to peel them, the skin just slips off. Sharon doesn't care for them, so when we had them in our share box I got to eat them all!
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