BOUND FOR GLORY BEETS
This is a charming side dish perfect for any occasion. It looks great on the buffet table but you can easily plop in into a bowl and pass it at the table. It’s so versatile you can serve it hot, cold, or room temperature so it makes the ideal prep-ahead recipe. Here’s an extra bonus–you can even make it two days ahead and it still tastes great. That means that leftovers will still be delicious the next day.
If you’ve got a crowd coming, count on this recipe to go a long way. For a small family dinner, consider cutting the recipe in half or you’ll have tons left over. 
Because of the unique seasonings, the beets make a tasty salad topper or even a crown for polenta, or the base of a Russian salad –you name it.
I love that this recipe comes together so quickly with the food processor playing a key role in prepping the beets and carrots. That very special appliance is truly one of the miracles of our modern day kitchens. Our grandmothers never dreamed of such things that cold do the work of shredding and chopping in seconds.
One little heads-up: Horseradish can be brazenly spicy! Use it with moderation unless your family adores its pungent nip. I start with 1 tablespoon, mix it in well, and taste. That’s usually enough for my family. But–and this is worth noting. If the horseradish has been hanging around your fridge for some time, it has lost a good bit of its zesty nature. In that case, even two tablespoons of it might be pretty darned good. If you buy a fresh jar, though, you’ll find that even one tablespoons can clear your sinuses.
BOUND FOR GLORY BEETS
Yield: 8 to 10 servings
Beets
3 large golden or red beets (1 1/2 to 2 pounds), peeled and coarsely shredded
2 medium onions, chopped
1 large carrot, coarsely shredded
1 cup water or more as needed
Sauce
1 /4 cup plus 2 tablespoons Dijon mustard
2 tablespoons water
2 tablespoons agave nectar or maple syrup
1 to 2 tablespoons prepared non-dairy horseradish
3 tablespoons fresh chopped dill or 1 tablespoon dried dill weed
Garnish
1 cucumber, scored with fork tines, and sliced
1 medium carrot, peeled and coarsely shredded or sliced into thin matchsticks with a julienne peeler
2 to 3 tablespoons coarsely ground walnuts
2 tablespoons chopped parsley
- Combine the beets, onions, carrot, and water in a large, deep skillet and cook and stir over high heat for 8 to 10 minutes, or until softened and most of the water has evaporated. Add 1 or more tablespoons of water only as needed to cook the vegetables and prevent burning.
- While the beets are cooking, combine the Dijon mustard, water, agave nectar, horseradish, and dill in a small bowl and mix well. Decrease the heat to medium and add the Dijon mixture. Cook for 1 or 2 minutes longer, stirring well to marry the flavors.
- Transfer the beets to an attractive serving platter, spooning them into the center to leave a border.
- To garnish, surround the beets with the cucumbers. Spoon the carrots next to the beets. Sprinkle the center of the beets with the ground walnuts and sprinkle with parsley.
Alternative Serving Suggestions
Change the whole look of the dish by using beets of two colors. Cook 2 medium golden beets and 2 medium red beets separately, adding 1 onion and medium carrot each. Divide the sauce between the 2 kinds of beets and arrange them in unique ways on the platter:
- Form the two colors in a yin-yang shape
- Arrange the two colors side-by-side or
- Place one color in the center of the serving platter and surround it with the other color
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