Tim Mazurek of Lottie + Doof puts a spicy spin on chef Nancy Silverton’s beet salad with a heaping of zingy horseradish.

Brooke Conroy Bass of Chocolate & Marrow shares a beautiful account of how she snagged a gorgeous filet for her bright beet and horseradish-cured salmon dish.

And the marinated beet salad he makes today with sweet Chioggia beets (though he says assorted red and golden beets would work as well), plays soothingly off the tangy creaminess of the ...

In blender on low to medium speed or in food processor, puree beets, walnuts, horseradish, yogurt, lemon juice, oil, salt, and pepper until very smooth. Nutrition per serving: 113 cal, 3 g pro, 8 ...

In our version of the recipe, we simplified the presentation a little. The panna cotta is the same as the restaurant's, with sour cream, milk and horseradish, and so are the beets and the lemon ...

This Beet Tartare recipe from chef Rocco DiSpirito gets its flavor from horseradish, Dijon mustard, and Worcestershire sauce. Get the recipe from Food & Wine.

This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette ...

It’s time for gelatin … and beets? Karla Knutson tries a vintage dish that combines gelatin with aromatic and acidic ingredients for an unusual — and unsuccessful — combination.

Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom.