Grilled Beef Heart with Roasted Golden Beets and Horseradish

In a mortar and pestle crush the garlic and thyme.

Mix all ingredients in a bowl; let the flavors to blend for 1 hour before use.

Preheat the oven to 325 degrees Fahrenheit. Meanwhile, place baby beets, thyme, and parsley in a non reactive roasting pan. Add orange juice, water and extra virgin olive oil making sure to coat evenly. Season the beets with fennel seeds, salt and pepper.

Place in the oven covered with aluminum and bake until knife tender, about 45 minutes. Similar to a cake, insert a knife and if it slides in and out easily it’s finished.

Remove the foil, being careful with the steam, and let cool. Remove the skins by taking an old dish towel and rubbing the skins off gently to keep the shape of the beets. Cut beets into different shapes – rounds and quarters – and place in a mixing bowl, then toss with salt and pepper and the horseradish vinaigrette. Just before serving, add the chive batons and picked parsley and place on either individual plates or one platter, topped with the sliced heart and freshly grated horseradish.

Combine vinegar, horseradish, orange juice salt and pepper in bowl.

Whisk in pure olive oil (whisking while pouring, to emulsify).

Finish with extra-virgin olive oil.

Adjust seasoning to taste.

Pour marinade over pieces of portioned beef heart.

Marinate for 2 hours, and then remove hearts from marinade.

Season the hearts with salt and pepper; grill the hearts to medium-rare about 3 minutes on each side depending on thickness.

To serve, divide the beets among 8 warm salad plates or one large serving platter, top with thinly sliced beef heart, chive batons and picked parsley dressed in horseradish vinaigrette. For garnish: grate fresh horseradish over the heart and drizzle a bit of extra virgin olive oil.