 | Beets rolled in Horseradish Butter Scrub 12 red beets and cook 30 minutes in lightly salted boiling water, or bake until tender. Rinse under cool water and slip off the skins. Melt 2 tbsp butter in a saucepan over medium heat, add 1 tbsp freshly grated horseradish root and 1 tbsp apple cider vinegar. Add the cooked beets, stir gently to coat with the butter. Season with salt and freshly ground pepper to taste. Serve hot. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |