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Tongue and Beets

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  • Author: Jill Baker
  • Yield: Serves 6


To prepare the tongue see this recipe.


Units Scale

4 lbs. Fresh Beets, whole with skin on

2 c. Water

2 Splashes of Extra-Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

A Splash of Balsamic Vinegar

1 Cold Cooked Tongue (thinly sliced)

Horseradish Sauce (see recipe here)


In a deep roasting pan, place beets, water, a splash of olive oil, salt and pepper. Cover with foil (or lid) and place in a preheated 450° F oven for approx. 45 minutes.

Check beets for doneness, peel while hot, and cut into chunks.

Dress the beets with oil, balsamic, salt, and pepper.

Serve atop thin slices of cold tongue and a side of horseradish sauce.


This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.