1Combine the beets, a generous pinch of salt, a generous pinch of sugar, and black pepper to taste in a food processor fitted with a blade attachment and pulse until the beets are smooth, about 4 to 5 pulses.
2Add the horseradish cream and cider vinegar and, with the machine running, drizzle in the olive oil until the mixture is thick and spreadable.
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier. Read more.