Beet Horseradish Sauce Recipes

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HORSERADISH AND BEET SAUCE



Horseradish and Beet Sauce image

An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.

Provided by Joan Nathan

Categories     Condiment     Beet     Horseradish     Passover     Vinegar

Yield Makes about 4 cups

Number Of Ingredients 7

3 large beets (about 2 pounds/907 grams), trimmed but not peeled
3 tablespoons extra-virgin olive oil
4 ounces/113 grams (about 1 cup) peeled and roughly chopped fresh horseradish root
2 tablespoons white vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 tablespoons fresh lemon juice

Steps:

  • Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
  • In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
  • Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

BEET HORSERADISH SAUCE



Beet Horseradish Sauce image

Categories     Sauce     Food Processor     No-Cook     Quick & Easy     Horseradish     Vinegar     Beet     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

1 cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater)
3 cooked medium beets (reserved from pickled quail eggs , peeled and coarsely chopped (1 3/4 cups)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup cider vinegar

Steps:

  • Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

FRESH BEET HORSERADISH



Fresh Beet Horseradish image

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

2 medium (10 ounce) beets
One 4-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar

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.

BEET HORSERADISH



Beet Horseradish image

Provided by Anna Winger

Categories     side dish

Time 1h

Yield Makes about 2 cups

Number Of Ingredients 5

1 large beet, scrubbed
1/4 pound fresh horseradish (about 4 inches)
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1 teaspoon salt

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

HORSERADISH WITH RED BEETS



Horseradish With Red Beets image

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

5 large red beets, scrubbed and cooked in their skins
1/2 lb fresh horseradish root
2 1/4 cups white vinegar, divided
1 cup cold water
1/2 cup granulated sugar
2 teaspoons salt

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.

ROAST BEEF HORSERADISH SAUCE



Roast Beef Horseradish Sauce image

This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.

Provided by Annie's Recipes

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 27

Number Of Ingredients 6

2 cups sour cream
1 cup mayonnaise (such as Duke's®)
¼ cup prepared horseradish
¼ cup chopped fresh dill
1 squeeze fresh lemon juice, or to taste
1 pinch salt to taste

Steps:

  • Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 1.3 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 68.1 mg, Sugar 0.3 g

HORSERADISH MADE WITH BEETS --FRESH--



Horseradish Made With Beets --fresh-- image

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

3 raw beets, peeled and quartered
3 large horseradish root, peeled and sliced into 1 inch pieces
1 tablespoon salt
1 tablespoon sugar
1 cup vinegar, 5 percent acidity
1/2 cup bottled cold water (we don't want any chlorine in here)

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 RED HORSERADISH SAUCE



Fresh Red Horseradish Sauce image

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

3 ounces fresh horseradish, peeled and coarsely chopped (1/2 cup)
1 medium red beet, steamed, peeled, and coarsely chopped
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup distilled white vinegar

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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