Roasted Beet Purée with Horseradish & Thyme

Directions Print

1. For the beets, wash and dry the beets. Toss the beets with 2 tablespoons olive oil and sprinkle with kosher salt; wrap with foil and roast at 400°F until a paring knife is easily inserted into the beets with no resistance, about 1½ hours. Peel the beets and place in a blender. Add thyme, horseradish, and salt and pepper to taste to the blender; blend with remainder oil until smooth (you may not use all the oil). Reserve hot.
2. To plate, place the purée in a bowl or plate, and garnish with apples, onions and feta.