Horseradish and Beet Tartare

Preparation

1. Step 1

   Heat oven to 375 degrees. Place about 1 inch water in a small roasting pan or baking dish. Rub the beets with 1 tablespoon olive oil, then add them to the pan. Break up the sprigs of thyme and sprinkle them over the beets.

2. Step 2

   Bake the beets until tender in the center when tested with a knife, about 1 hour. Remove from water, allow to cool, then peel and cut into large chunks.

3. Step 3

   In the bowl of a food processor, combine the horseradish and vinegar. Process until finely chopped; do not puree. Add the beets and remaining olive oil. Pulse until beets are coarsely chopped; do not puree. Transfer to a bowl and add the salt, pepper and lemon juice to taste.

4. Step 4

   Cover and refrigerate until chilled. Adjust seasonings as needed. If desired, serve with gefilte fish.