Beets are an excellent source of betaine and nearly all minerals in pretty high amounts. They are a vitamin K and vitamin A bomb, contain some vitamin C, riboflavin and other vitamins. Horseradish is good for digestion, has antibacterial properties and adds a spicy bite to the dish. Beets with horseradish are an excellent side for potatoes, lentils or flour dumplings. I recently discovered that it’s a great small meal or a snack when eaten with hummus.
3 medium beets,
1/2 inch horseradish root,
1/4 teaspoon black pepper,
1 dash stevia (optional).
This dish should taste sweet, sour and spicy. Beets are naturally sweet, but you may choose to add a dash of stevia if you like it even sweeter.
Cook the beets in water whole and with skins. Let them cool off. I often plan ahead and cook them the night before. When cool, peel them and grate them on the smaller holes of grater. Peel the horseradish and grate it the same way. Place all the ingredients in a glass or porcelain bowl (I discourage using plastic dishes for food) and mix well. I recommend that you add just a little bit of horseradish, mix the ingredients and try if it is not too spicy for you.