Horseradish And Beet Sauce

• 3 large beets (about 2 pounds/907 grams), trimmed but not peeled
• 3 tablespoons extra-virgin olive oil
• 4 ounces/113 grams (about 1 cup) peeled and roughly chopped fresh horseradish root
• 2 tablespoons white vinegar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 to 2 tablespoons fresh lemon juice

1. Heat the oven to 350u0b0F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
2. In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not puree. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not pureed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
3. Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the
4. .

beets, extravirgin olive oil, horseradish root, white vinegar, kosher salt, black pepper, lemon juice

Taken from www.epicurious.com/recipes/food/views/horseradish-and-beet-sauce (may not work)