CHRAIN WITH BEETS (RED HORSERADISH)
I make this every year for Passover, a special spicy treat on top of homemade Gefilte Fish. I would make it more often, but I'm really sensitive, and this makes my eyes burn and tear - consider that a warning. Nonetheless, it's sad to finish the homemade jar, because going back to storebought is dreadful.
Provided by AniSarit
Categories Vegetable
Time 20m
Yield 1 1/2 cups, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Grate the beets into a bowl using the fine side of a hand grater (wear gloves or you'll have some real memories that will last for days).
- Finely grate the horseradish into the bowl (do not touch your face!).
- Add the vinegar, salt, and sugar, and taste for seasoning.
- Let stand at room temperature for 2 hours before serving.
- Store covered in the refrigerator; will keep for several weeks with same strength, and afterwards, the intensity will be reduced.
HORSERADISH WITH RED BEETS
A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my Russian Grandmother and it has remained the same without any changes for the last 100 plus years.
Provided by William Uncle Bill
Categories Spreads
Time 50m
Yield 5-6 cups
Number Of Ingredients 6
Steps:
- Cook scrubbed beets with skins until tender.
- When done, immerse in cold water immediately.
- Let cool slightly, peel and discard skins.
- Shred beets with a medium coarse grater and set aside.
- Scrape horseradish root well to remove any blemishes.
- Cut root into small pieces.
- Measure 1 1/2 cups of vinegar and 1 cup of cold water.
- Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
- If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
- In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.
- Add sugar and salt and mix well to incorporate.
- If desired, add more horseradish to suit your taste, also adust seasonings to taste.
- Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
- Store the jar upside down so that no air gets into the jar, lasts much longer.
RED AND YELLOW BEET HORSERADISH (FOR THE GEFILTE FISH)
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour until very tender. Test with a knife-it should pull out easily. Allow an hour for the beets to cool in the cooking liquid. This will give them the right consistency for the sauce. Cut away the very top of the beet and remove the skins. Place them in a food processor and puree as fine as possible. Strain though a coarse strainer into a mixing bowl. If you are using prepared horseradish, squeeze as much of the juice out as possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to squeeze the fresh.) Mix the horseradish with the beets and add the lemon water and season with pepper and salt, if needed. Allow at least 1 day for the flavors to meld.;
HORSERADISH MADE WITH BEETS --FRESH--
Want to kick up a ham sandwich, top and deviled egg, use on a roast beef, in a pot roast or make a cocktail sauce with it. Use fresh firm roots. PLEASE be advised Do this in a well ventilated area or better yet outdoors. Your eyes will burn as even my skin on my face started to feel the heat. If you don't feel heat your horseradish is old. Don't bother!
Provided by Rita1652
Categories Sauces
Time 20m
Yield 3 10ounce jars
Number Of Ingredients 6
Steps:
- Over medium flame heat vinegar, salt and sugar just to dissolve the sugar.
- Remove from heat and add cold water.
- In a food processor with metal blade add horseradish and beets.
- Add vinegar mixture to help process.
- If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture.
- Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator.
- The more you open the jars the weaker it becomes.
FRESH HORSERADISH WITH BEETS
Categories Condiment/Spread Food Processor No-Cook Vegetarian Quick & Easy Horseradish Beet Spring Winter Healthy Vegan Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.
FRESH RED HORSERADISH SAUCE
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.
RED HAZERET -- HORSERADISH-BEET RELISH
Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon - it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.
Provided by Molly53
Categories Vegetable
Time 40m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
- Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
- Drain and let cool.
- Peel the beets, quarter and add to the food processor.
- Whirl until a desired consistency is reached.
- Add to the horseradish; stir well.
- Add sugar, salt and vinegar according to taste.
- Check for taste after two days; relish develops best flavor after about a week.
- Keep covered in the refrigerator.
Nutrition Facts : Calories 15.6, Sodium 48.1, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.4
ROASTED BEETS WITH HORSERADISH CREAM
Categories Side Bake Vegetarian Root Vegetable Beet Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
- In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
FRESH BEET HORSERADISH
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
- Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
- Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.
BEETS WITH HORSERADISH
Categories Side Marinate Vegetarian Quick & Easy Low Cal Horseradish Beet Spring Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups, serving 8
Number Of Ingredients 5
Steps:
- In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.
BEET, RED ONION AND HORSERADISH RELISH
Categories Condiment/Spread Onion Side Passover Vegetarian Horseradish Beet Chill Healthy Kosher Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
- Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
- Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
BEET HORSERADISH
Provided by Anna Winger
Categories side dish
Time 1h
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place the beet in a medium pot, cover with water and bring to a boil. Simmer until the beet is easily pierced with a fork, about 1 hour. Cool, peel, then coarsely grate into a large bowl. Peel the horseradish and grate using a fine grater or food processor. In a small bowl, stir together the horseradish, vinegar, sugar and salt, then pour this over the beets and mix well.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 14 grams
FRESH RED HORSERADISH SAUCE
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.
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