Grilled Beef Heart with roasted golden beets & Horseradish
Serves 4 as entree
Serves 8 as appetizer

Marinade
3 cloves garlic, skin on
12 sprigs of fresh thyme
1.5 cups white wine
1 cup orange juice
Extra-virgin olive oil
1 beef heart, trimmed of sinew and gristle and cut into 3 x 3-inch pieces
Kosher Salt
Fresh ground black pepper
Roasted Golden Beets
Horseradish Vinaigrette
1 cup fresh chives cut into 1-inch batons
1 cup fresh parsley leaves
Fresh horseradish, for garnish

1. In a mortar and pestle, crush the garlic and thyme.
2. In a bowl, mix them with the wine, juice, and a splash of oil; let the flavors blend for 1 hour at room temperature before use.
3. Pour marinade over pieces of beef heart and marinate for 2 hours in the refrigerator. Remove hearts and discard the marinade.
4. Preheat the grill or grill pan. Cooking over high heat is the key to proper carmelization which adds flavor and ensures proper grill marks.
5. Season the hearts with salt and pepper. Grill the hearts to medium-rare, about 3 minutes on each side depending on thickness.
6. For the salad, cut the beets into different shapes, such as rounds and quarters and place in a mixing bowl. Season the beets with salt and pepper and the horseradish vinaigrette. At the last minute add the chives and parsley and gently toss.
7. To serve, divide the salad among 8 warm salad plates or place on a large serving platter. Thinly slice the beef heart pieces against the grain and serve them warm over the salad. Garnish with grated horseradish and a drizzle of olive oil.

ROASTED GOLDEN BEETS
3 bunches baby golden beets, trimmed and washed
1 bunch thyme
1 bunch young and tender flat-leaf Italian parsley, leaves picked and washed
1 bunch chives
Splash extra-virgin olive oil
1 teaspoon ground fennel seeds
Kosher Salt
Freshly ground black pepper
1 cup water
2 heads garlic, split in half lengthwise
1 cup orange juice

1. Preheat the oven to 325 degrees F.
2. Place beets, thyme, split garlic heads and parsley stems in a non-reactive roasting pan. Then add orange juice, water, and a splash of olive oil, stirring to coat the beets evenly. Season the beets with fennel, salt, and pepper.
3. Cover the pan with aluminum and roast until the beets are tender, about 45 minutes. As if testing a cake, insert a knife into a beet. If it slides in and out easily, they�re done. Uncover and allow the beets to cool to room temperature. To remove the skins, take an old dish towel and rub the skins off gently, to keep the shape of the beets.

4. After they are peeled, store them in a airtight container in the refrigerator. They should last about a week. Don�t slice the beets until right before you need them; that will help keep them fresh, by not allowing them to be overexposed to oxygen.

Horseradish Vinaigrette
Makes about 2 cups
1/4 cup Champagne vinegar
1/4 cup finely grated fresh horseradish
2 tablespoons orange juice
Kosher Salt
Freshly ground black pepper
1 cups pure olive oil
1/4  cup extra-virgin olive oil

1. In a medium bowl, combine vinegar, horseradish, orange juice salt.
2. Pour in pure olive oil while whisking to emulsify the vinaigrette.
3. Finish by adding the extra-virgin olive oil to the dressing. This will add a bit more fruit to the dressing and round out the heat from the horseradish. Adjust seasoning to taste.
4. Making a little extra is OK. Store the vinaigrette in an airtight container in the refrigerator, and it will last about a week, but it will definitely lose some of its punch.