1 (2 to 3 pound) beef heart, trimmed of sinew and gristle, and cut into 2 by 6-inch pieces
12 sprigs of fresh thyme, crushed
3 cloves garlic, crushed, skin on
1 cup orange juice
1 1/2 cups white wine
Splash extra-virgin olive oil
Horseradish Vinaigrette, recipe follows
Roasted Golden Beets, recipe follows
Kosher salt and freshly ground black pepper
1/4 cup finely grated fresh horseradish
1/4 cup Champagne vinegar
2 tablespoons orange juice
Salt and freshly ground black pepper
1 1/2 cups pure olive oil
Extra-virgin olive oil
3 bunches baby golden beets, leaves and stems removed and washed
2 heads of garlic, split in half
Bunch fresh thyme sprigs
Bunch young and tender fresh flat-leaf Italian parsley, leaves picked and washed, for roasting and garnish
1 cup orange juice
1 cup water
Extra-virgin olive oil
Ground fennel seeds
Salt and freshly ground black pepper
Horseradish vinaigrette, recipe follows
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