These are like the tasty beets they serve at weddings—only better because they’re made from fresh beets.
2 pounds medium beets
1/4 cup light olive oil or cottonseed oil
3 tablespoons grated horseradish
3 tablespoons honey*
3 tablespoons wine vinegar or lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.
Heat oil with horseradish, honey, vinegar or lemon juice, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.*if you do not use honey on Pesach you can cook ½ cup sugar until it becomes light amber-colored and use that in the recipe. This works well in any recipe that uses honey.