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016. ROASTED BEET, CITRUS, and OLIVE SALAD with HOrseradish

RECIPE BY JOSHUA MCFADDEN | PHOTOS BY JULIA JOHNSON

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“Italians like to make a simple simple citrus salad with red onion and olives, and that’s the root of the idea here. The color of the beets bleeds into the citrus segments and looks so pretty. The horseradish functions as a catalyst, bringing all the flavors together in a surprisingly delicious way.” —SIX SEASONS

RECIPe

INGREDIENTS: (SERVES 4 )

  • 1 1/2 pounds of beets (mix of colors)

  • Kosher salt

  • 1 naval orange or 2 smaller tangerines, satsumas, or other sweet citrus

  • 1 lime

  • 2 tablespoons red wine vinegar

  • 1/4 teaspoon dried chille flakes

  • 1/2 cup roughly chopped pitted black and green olives

  • 1 cup lightly packed flay-leaf parsley leaves

  • 1/4 small red onion, thinly sliced

  • Other Brother Olive Oil

  • A couple of inches fresh horseradish root

DIRECTIONS

Heat the oven to 375*F.

Trim the top and bottom of the beets and rinse the beets to remove any mud or grit. Cut any large beets so that they are all about the same size.

Put the beets in a baking dish that’s large enough to accommodate all of them in a single layer. Season with some salt and pour 1/4 cup water into the dish. Cover tightly with foil and steam-roast until the beets are fully tender when pierced with a knife. Depending on the size and density of the beets, this could take between 30 minutes to 1 hour.

When the beets are cool enough to handle, slide of the skins with your fingers or peel them off with a pairing knife. Cut the beets into whatever jolly shape you like—wedges, chunks, rounds—and pile them into a large bowl. Keep them warm.

Segment the orange, reserving the juice. Using the same method, peel the lime, but don’t segment it. Once you’ve cut away the peel and pith, slice the lime crosswise into thin rounds.

Whisk together the reserved orange juice, vinegar, 1/2 teaspoon salt, and chile flakes. Pour over the warm beets and toss. Let them sit and absorb the dressing for a few minutes, then toss again. Add the olives, parsley, onion, orange segments (and any accumulated juices), and lime slices and toss. Drizzle in a healthy glug of olive oil and toss again. Do a final taste.

If you have time, chill the salad for about 1 hour (or as long as overnight) before serving. Taste the dressing and adjust the vinegar, salt, and chile flakes until the flavor is quite zesty.

To serve, grate a fine layer of horseradish onto each serving plate. Pile a portion of beet salad on top, and then finish with another nice showering of finely grated horseradish. Enjoy!