HORSERADISH AND BEET SAUCE
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
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
Categories Sauce Food Processor No-Cook Quick & Easy Horseradish Vinegar Beet Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
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
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.
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
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.
ROAST BEEF HORSERADISH SAUCE
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
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--
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 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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