Warm Can'T Beet That Salad
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes
2
Drain the beets, peel, and halve or quarter
3
Place the sugar in a skillet and add a little water so that it looks like wet sand
4
Bring to a boil, and then simmer to evaporate the water out
5
When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar
6
Return to the heat and thicken to coat the back of a spoon
7
Remove from the stove and stir in the horseradish
8
Whisk in the extra-virgin olive oil and season with salt and pepper
9
Toss the beets with the sauce and the parsley and serve