Red Beet Vegetables

Cook beet with bay leaf spice in salted water for about 35 minutes until al dente, peel and cut into wedges. Peel shallots and cut into fine cubes. Sauté shallots in butter until translucent, add beets, s+p. Steam vegetables for 2 min. until soft. Shortly before serving, grate horseradish over vegetables.

Serve with monkfish medallions.

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