Ingredients:
6 small beets
3 tablespoons freshly grated horseradish
1 small onion, minced
3 tablespoons olive oil
2 tablespoons apple cider vinegar
sea salt and freshly ground pepper , to taste
2 tablespoons minced parsley

Directions:

  1. Preheat oven to 425 degrees. Tightly wrap beets in foil-lined with parchment paper and roast on a baking sheet until tender, about 1½ hours. Vent the beets by opening the foil package slightly. Allow to cool for 15-20 minutes.
  2. When the beets are cool enough to handle, peel then grate them into a medium sized bowl. Add the grated horseradish and onion.
  3. Whisk the olive oil, vinegar, salt, and pepper together in a small bowl and pour over the beets, stirring to combine.
  4. Stir in the fresh parsley and garnish with extra parsley if desired.

Serves 12