Roasted beet, citrus, and olive salad with horseradish

I love trying and playing with new combinations that play on the palate and give new flavours. The salad starts with the classic combination of sweet roasted beets and spicy horseradish. The chef adds a variety of strong flavours to complement the beets, and the result is a vivid, wonderful salad.

The sweet beets are topped with orange segments, where the tartness shines. The olives add salt, and the horseradish adds spice. The flavours come together in waves. This is a salad that I enjoyed.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

5-6 medium beets, different coloured preferred if available

1 navel orange

1 lime

1 small onion, thinly sliced

15 black and green olives, halved

1 cup parsley, minced

Chilli flakes

Salt, to taste

Fresh horseradish root or horseradish sauce

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

4 tablespoons orange juice

Heat the oven to 375 ° F.

Wash the beets thoroughly and fold them tightly in foil, about 2 per bundle. Bake for 45-60 minutes. Check by piercing a beet with a skewer; they are done if it goes through the beet easily. Cool and peel the beet; the skin will slip easily off. Cut the beets into circles. Lay the beets in a single layer on a shallow dish. If you are using different-coloured beets, note that the red beets will bleed red to the lighter-coloured beets.

Segment the oranges and limes, retaining the juice and the segments. Watch this video to learn how to segment an orange.

Top the beets with the onions, olives, orange segments, lime segments, any juice from the oranges and limes you collected, parsley, and chilli flakes, creating a nice display in this process.

Mix the vinegar, olive oil, and orange juice and whisk them together to create an emulsion. Pour over the beets. It is good to pour this over the beets early, so the bets have time to absorb the flavours.

Finish the salad by grating the horseradish root on top at the last minute. If you add the horseradish cream, dot the salad at the last minute.