Seared Beets

• 1 tablespoon hazelnut oil
• 1 tablespoon walnut oil
• 1 tablespoon canola oil
• 4 beets, a little smaller than a tennis ball, sliced less than 1/16 inch thick
• Salt and pepper to taste
• 1/4 teaspoon caraway seeds
• 1/2 teaspoon crushed coriander seeds
• 1 1/2 teaspoons firmly packed, finely grated fresh horseradish
• 1 1/2 tablespoons Champagne vinegar

1. In heavy pan, heat all oils until almost smoking.
2. Stir in beets, and cook over high heat, stirring, until coated with oil.
3. Reduce heat to medium.
4. Season with salt and pepper.
5. Stir in caraway and coriander seeds.
6. Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes.
7. If they dry out, add a little more canola oil.
8. Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water.
9. Stir vigorously to scrape up stickiness on bottom of pan.
10. Mixture should not be dry.
11. Adjust seasonings, and cool to room temperature.
12. Serve immediately, or refrigerate and return to room temperature one hour before serving.
13. Serve over mesclun or alongside smoked fish.

hazelnut oil, walnut oil, canola oil, beets, salt, caraway seeds, coriander seeds, horseradish, vinegar

Taken from cooking.nytimes.com/recipes/11010 (may not work)