Beet Salad and Rhubarb Chutney

These roasted beets were delicious. I added finely chopped red onion and cut back a smidgen on the horseradish. My family loves horseradish and actually wanted more of the flavor. I was afraid of it overwhelming the beet flavor.

Roasted Beets with Horseradish Cream

3 pounds medium beets, scrubbed
Extra-virgin olive oil
3/4 cup sour cream
1/4 cup drained prepared horseradish
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
directions
1. Preheat the oven to 400°. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly.
2. Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
3. Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side.

Recipe from Food and Wine

Pork with Rhubarb Chutney



Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces) I used cherries.
Preparation
For chutney: Combine first 8 ingredients in heavy large pot. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.
For pork:My niece rubbed the pork with salt, cumin, olive oil and chopped fresh cilantro. She then grilled the pork loin.