HORSERADISH BEETS (CHRIN)
This wonderful beet and horseradish dish makes for an excellent side to any meal. A nice change from borscht!
Provided by Masha
Categories Side Dish Vegetables
Time 10m
Yield 10
Number Of Ingredients 2
Steps:
- In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
- Add horseradish to beets and mix well; refrigerate until ready to serve.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 19.5 g, Fat 0.5 g, Fiber 4.9 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 14.6 g
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 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
EASTER HORSERADISH AND BEETS
This recipe makes about 1 1/2 quarts. It should be enough for about 8 people. However, if you know that you've got company coming that REALLY like this dish you might want to make more. The only problems you might have is in the horseradish. The heat comes form the oils in the root. If it's been out of the ground too long, it might dry up and lose it's heat. When purchasing the root at a store, we'll scrape it with a fingernail to see if we can smell it. If there's no smell, there's no heat. In keeping with that line of thought, keep the horseradish and the horseradish and beets covered as long as possible, the longer that the horseradish is exposed to the air, the more heat it'll lose. And finally, if you've used fresh horseradish, save the tops, you can quarter them and plant them for next year. It takes 2 years to get thick roots, but you can have some fresh as early as the next year after planting. For additional pictures, please visit: http://www.capnrons.com/R_S_Horseradish_and_Beets.html?id=RZ
Provided by Capn Ron
Categories Vegetable
Time 50m
Yield 1 1/2 Quarts, 10 serving(s)
Number Of Ingredients 8
Steps:
- Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much.
- Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves.
- Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one.
- Peel the chop the horseradish into small pieces.
- Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl.
- Behind the horseradish bowl you'll see 2 different types of small graters.
- Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go.
- Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets.
- Quick method:.
- Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.
HORSERADISH AND BEET TARTARE
A recipe in which pungent horseradish blends with sweet beets.
Provided by Joan Nathan
Categories side dish
Time 1h15m
Yield About 4 cups.
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Place about 1 inch water in a small roasting pan or baking dish. Rub the beets with 1 tablespoon olive oil, then add them to the pan. Break up the sprigs of thyme and sprinkle them over the beets.
- Bake the beets until tender in the center when tested with a knife, about 1 hour. Remove from water, allow to cool, then peel and cut into large chunks.
- In the bowl of a food processor, combine the horseradish and vinegar. Process until finely chopped; do not puree. Add the beets and remaining olive oil. Pulse until beets are coarsely chopped; do not puree. Transfer to a bowl and add the salt, pepper and lemon juice to taste.
- Cover and refrigerate until chilled. Adjust seasonings as needed. If desired, serve with gefilte fish.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 12 grams
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.
HORSERADISH BEET SALAD
"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.
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 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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