Roasted Beets With Horseradish

Beets and Horseradish are symbolic foods eaten at the Passover seder. Passover is the time of year we remember G-d’s redemption of Israel from slavery in Egypt. The seder is designed to involve all senses in the retelling of the Exodus story. 

Horseradish contains enzymes and stimulates digestion. It is similar in taste and sensation to the Japanese horseradish wasabi, which is used as a horseradish substitute quite often. It protects against bacteria, strengthens respiration, prevents UTIs, relieves inflammation, and supports weight loss. Source: Dr. Josh Axe

Horseradish completely overpowers the senses when you eat it on a small piece of matzah. The harshness of the horseradish (“bitter herb”) reminds us all of the bitterness Jewish people endured during their slavery, as well as the joy of our redemption.

Beets (a.k.a. blood turnips) have many benefits: reducing inflammation, improving circulation by relaxing blood vessels, reducing blood pressure, warming the body, creating good bacteria in the gut, and detoxifying the body - a time to declutter inside and out. In traditional medicine, beets have been used to treat anemia and to support a healthy liver and bloodstream.

Why beets on Passover? Tradition says it comes from the Hebrew word selek meaning “to let go of,” which is what Pharaoh did to us after we drove him bonkers with all the plagues.

horseradish - bitter herb we eat on passover

beets - a passover food vegetarians and vegans use instead of a shank bone on our seder plate at the seder

Recipe
6 medium beets - whole, scrubbed, and unpeeled
2 tbsp olive oil - divided
1 fresh lemon - juiced
3 fresh thyme sprigs
Salt to taste
Black pepper to taste
2 tbsp sherry vinegar or white wine vinegar or red wine or lemon/lime juice
1½ tbsp chopped fresh tarragon (aromatic and tangy herb), or dried dill

Garnish
One 2-inch piece of fresh horseradish root, peeled

allow the beets to cool down from the oven heat - the peel will slide right off with a paring knife - wear gloves to avoid staining your skin - the red from the beets will eventually wash off

Instructions

• Preheat the oven to 275 degrees

• In a bowl, combine whole beets with 1 tbsp oil, lemon, juice, whole thyme sprigs, salt, black pepper, and mix well to coat the beets

• Using foil, make a tin boat and pour the beets inside, leaving space for them to steam; tighten all edges, making sure the foil is sealed

• Place package on sheet pan and cook for 60-75 minutes (depending on size of beets)

• Beets are done when tender enough to be easily pierced by a fork or knife - remove from oven

• Cool the beets then peel off the beet skin with a paring knife

• Slice beets in even cubes or wedges

• In a bowl toss the beets with vinegar or lemon/lime, remaining 1 tbsp oil and tarragon and garnish with zesty fresh horseradish root

• Season with more salt and black pepper

• Serve on separate plates or in a beautiful family style bowl

Genia’s Spoon Me Tips

Let the beets cool in the foil. This allows the skin to loosen so you can easily peel it off with a paring knife or by hand.

I highly suggest you wear gloves to avoid stained hands, although the beets’ color does wash off with time.

I like to serve horseradish with my gefilte fish at the seder table. There are two types: red horseradish, which is a little sweeter due to the addition of beets, or white horseradish, which is very sharp - wasabi level. Keep a glass of water nearby, you will need it!

“May all beings everywhere be happy and free” How? through thoughts, words and our actions.

Much love, peace, and freedom,
Genia