Marinated Beets With Horseradish Sauce
Our first day in London was devoted to tracing family history. In particular, we were tracing the footsteps of my dad, who came to England from Poland as a 14 year old boy to the Royal Air Force in Halton. It seemed fitting to dine on Polish food that evening. We chose the Daquise Polish Restaurant in the South Kensington neighborhood.  Here, we enjoyed a wonderful meal with superb service. Among the many foods we tasted, was a dish of marinated beets with horseradish sauce, or as listed on the menu in Polish, Buraczki Marynowane.
INGREDIENTS
3 to 4 beets
Dill, freshly chopped
Marinade Dressing
2 tablespoons olive oil
Minced garlic
1 teaspoon honey
1 tablespoon balsamic vinegar
Salt and pepper to taste
Horseradish Sauce
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
2 tablespoons mayonnaise
â…› teaspoon paprika
½ cup nonfat sour cream
DIRECTIONS
Clean the beets, chopping off the ends. Use a vegetable peeler to remove the outer layer.
Roast the beets – at about 400 degrees for one hour. We drizzle the beets with some olive oil and keep them wrapped in aluminum foil during the roasting process.
After the beets have roasted and cooled, cut into bite sized pieces. Place in a bowl. Whish the marinade ingredients in a separate container and then pour over the beets. Let the beets sit in the marinade for at least 30 minutes, stirring a couple of times during this time.
To make the sauce, whisk together the horseradish, vinegar, mustard, mayonnaise, paprika and sour cream
Serve the beets topped with the horseradish sauce. Sprinkle with freshly chopped dill.
SERVING RECOMMENDATIONS
This side dish is a nice accompaniment to many meat based dishes. As we are pescatarians, we enjoyed this as an accompaniment to salmon.
OUR RECREATION OF BURACZKI MARYNOWANE
REFERENCES
Blog post recapping our travel day in London
Podcast episode featuring our visit to Osterley House and Daquise Polish Restaurant
