Roasted Beets and Horseradish Cream
2 large beet bulbs, scrubbed and trimmed
1 tablespoon prepared horseradish
1 tablespoon of creamed yogurt
1 teaspoon Dijon mustard
Fresh lemon juice to taste (about ½ a teaspoon)
Unrefined sea salt to taste
Fresh arugula for garnish
Preheat oven to 400⁰. Wrap beets in aluminum foil and roast on top rack of the oven for one hour. Cool and loosen beet skins off with your thumbs under cold water. Slice beets into wedges.
Combine the remaining ingredients in a small bowl and blend well. Fan beet wedges on a plate with a handful of arugula and top with a dollop of the horseradish cream.