Horseradish and Beet Tartare

• 2 pounds (about 3 large) beets, trimmed but not peeled
• 3 tablespoons extra virgin olive oil
• 3 or 4 sprigs fresh thyme
• 4 ounces (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 oven to 375 degrees.
2. Place about 1 inch water in a small roasting pan or baking dish.
3. Rub the beets with 1 tablespoon olive oil, then add them to the pan.
4. Break up the sprigs of thyme and sprinkle them over the beets.
5. Bake the beets until tender in the center when tested with a knife, about 1 hour.
6. Remove from water, allow to cool, then peel and cut into large chunks.
7. In the bowl of a food processor, combine the horseradish and vinegar.
8. Process until finely chopped; do not puree.
9. Add the beets and remaining olive oil.
10. Pulse until beets are coarsely chopped; do not puree.
11. Transfer to a bowl and add the salt, pepper and lemon juice to taste.
12. Cover and refrigerate until chilled.
13. Adjust seasonings as needed.
14. If desired, serve with gefilte fish.

beets, extra virgin olive oil, thyme, horseradish root, white vinegar, kosher salt, black pepper, lemon juice

Taken from cooking.nytimes.com/recipes/12347 (may not work)