beet flan with horseradish sauce (serves 4) 1¼ lbs beets salt 2 onions, chopped 1¼ tablespoons butter 3 tablespoons white wine ½ cup heavy cream 2 eggs salt, pepper 1 - 2 teaspoons lemon juice pinch of sugar 1. Cook the beets for about 30-45 minutes. Drain, cool under running water then peel and dice them. 2. Sauté the onions in the butter, add the diced beets and cook for 1 or 2 minutes. Pour in wine and cream, cover and cook for another 10 minutes. 3.  Preheat the oven to 400° F. 4. Blend the mixture in the kitchen machine. Beat the egg lightly and stir into the puree. Season with salt, pepper, lemon juice and sugar. 5. Pour the mixture into buttered ramekins. Places the moulds in a pan of hot water and bake in the middle of the oven for 45 minutes. 6. Meanwhile prepare the horse radish sauce 2 tablespoons butter 1½ tablespoons flour ¼ cup white wine ½ cup heavy cream ¼ cup vegetable broth 2 tablespoons freshly grated horseradish salt, pepper 1 teaspoon lemon juice pinch of sugar 1. Melt the butter in a small pot. Beat in the flour and cook for a minute or two and then stir in the wine, cream and broth. Cook, stirring constantly, for another 10 minutes on low heat.   Add horseradish and season with salt, pepper, lemon juice and sugar. 2. Turn out the beet flans on small plates. Ladle on 1 or 2 tablespoons of the sauce and garnish with lamb's lettuce. Serve the remaining sauce separately. back