Rotisserie Beets - Wine & Spirits Magazine

Rotisserie Beets


  • 4 extra large beets
  • Olive oil
  • Kosher salt
  • 2 cup Cups bulgur salad (recipe to follow)
  • 12 ounces horseradish cream (recipe to follow)
  • 4 baby golden beets, shaved
  • 1 granny Smith apple, cut into batons
  • 1 bunch dill, chopped

Bulgur Salad

  • 2/3 cup cucumbers, brunoise
  • 2/3 cup green apple, brunoise
  • 1 Shallot, brunoise
  • 1/6 cup cup dill, minced
  • 2 cup cups bulgur, cooked
  • White wine vinegar
  • Olive oil
  • Salt

Horseradish Cream

  • 4 ounces buttermilk
  • 4 ounces horseradish, prepared
  • 4 ounces crème fraiche


For the beets:

  • Wash beets thoroughly. Toss with olive oil and salt. Place on a rotisserie at medium heat. Cook for three hours or until tender.

For the Bulgur Salad:

  • In a large stainless steel bowl, combine the cucumber, apples, shallot, dill, and bulgur. Season with vinegar, olive oil, and salt to taste.

For the Horseradish cream:

  • Combine buttermilk and prepared horseradish in a vita prep. Strain into a large stainless steel bowl. Whisk strained buttermilk/horseradish mixture into crème fraiche.

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