Boil 4-6 medium to large beets in water until soft. Run under cold water. The skins will peel right off.
2 T. Heavy Cream
4 T. full fat yogurt ( or no fat if you prefer )
1/2 – 3/4 tsp. ground fennel
2 tsp fennel vinegar, or you may substitute rice wine vinegar
2 Tsp. freshly grated horseradish, or to taste
salt and pepper to taste
Slice the beets and combine with sauce.
Serve warm with salmon and asparagus for a perfect Spring dinner.
Topics: Recipes |