Impress your guests with this delicious — and beautiful — hors d’oeuvre… Split the wheel of brie in half — like a layer cake — and set the top piece aside. Spread Beet ISH on the bottom piece, creating a horseradish layer approximately ¼” thick. Now, replace the top half of the brie, setting it directly on top of the lower layer. Sprinkle candied pecans or toasted almonds on top. Bake for approximately 20-25 minutes in a 350-degree oven; remove from oven and serve. (If you don’t like the brie rind, just shave it off the top layer, before you add the pecans/almonds. We suggest baking the brie in either heavy foil or a pie pan, as it will melt out.)

*For a slightly different twist, try this with Citrus ISH instead of Beet ISH.