The recipe calls for the beets to be roasted, but you could also steam or boil them. If steaming or boiling, toss with the oil when done and before adding to the sauce. I think you could make this with other roots, or a combination of roots, such as turnips, celeriac, carrots…

6 or 7 medium beets (about 1 1/2 lbs)
1 T olive oil
2 T butter, or use more oil
1/4 c maple syrup
3 T prepared (bottled) horseradish
2 T apple cider vinegar, or other vinegar
salt and pepper, to taste

1. Preheat oven to 400°F. Peel beets, if you like. Cut into wedges, quarters or eighths, and put on a rimmed baking sheet. Drizzle with oil and toss to coat. Bake until tender, about 45 minutes or so.

2. When the beets are done to your liking, remove from oven. In a saucepan large enough to hold the beets, melt the butter. Stir in the maple syrup, horseradish, salt, and pepper. Bring to a gentle boil. Carefully add the beets. Stir to combine and bring back to a simmer. Cook for about 5 minutes, stirring occasionally, until the liquid is slightly thickened.