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Roasted Beets with Dates and Horseradish

Daphne Oz
  • 120 minutes
  • Serves

INGREDIENTS

2

bunches Beets

1/2 cup

Dates, pitted

1/2 cup

Parsley, leaves

1

Shallot

4

sprigs Thyme, fresh

3 tsp

Horseradish, fresh

1

Kosher salt and freshly ground black pepper

6 tbsp

Olive oil

3 tbsp

White wine vinegar