Sweet and Tangy Beet Horseradish Sauce

This delightful beet horseradish sauce perfectly marries the earthy sweetness of beets with the robust heat of horseradish. Whip this up for your next family gathering, as it beautifully enhances fish dishes, cautions of chicken, or múltiples traditional Jewish meals. Healthy and low in fat, it's my way of elevating simple dinner ideas into something special!

1. 1

   Preheat your oven to 200°C.

2. 2

   Wrap each beet individually in aluminum foil and roast them in the preheated oven for about 45 minutes, or until tender when pierced with a fork.

3. 3

   Once cool, peel the beets and cut them into small cubes.

4. 4

   In a bowl, mix the beet cubes with prepared horseradish, apple cider vinegar, and artichoke brine until well combined. Adjust with more brine for consistency.

5. 5

   Lemon zest can be added here for a deliberate twist; stir and let the flavors meld in the refrigerator for at least 2 hours before serving.