Ingredients
- 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
Instructions
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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