Chrain With Beets Red Horseradish Recipes

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HORSERADISH BEETS (CHRIN)



Horseradish Beets (Chrin) image

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

8 (15 ounce) cans canned beets
2 (4 ounce) jars prepared horseradish

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



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.

CHRAIN WITH BEETS (RED HORSERADISH)



Chrain With Beets (Red Horseradish) image

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

2 medium beets, cooked and peeled
1 horseradish root, about 4 inches long
2 -4 tablespoons white vinegar or 2 -4 tablespoons cider vinegar
2 teaspoons kosher salt
1 teaspoon sugar

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.

RED AND YELLOW BEET HORSERADISH (FOR THE GEFILTE FISH)



Red and Yellow Beet Horseradish (for the Gefilte Fish) image

Provided by Food Network

Number Of Ingredients 6

1 pound fresh beets (red or yellow beets can be used for this recipe with similar results)
1 1/2 cups prepared horseradish or 3/4 cup freshly grated horseradish
1 1/2 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon water
Freshly ground pepper to taste
Kosher salt to taste (not needed with prepared horseradish, which is salted)

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 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.

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.

HORSERADISH AND BEET TARTARE



Horseradish and Beet Tartare image

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

2 pounds (about 3 large) beets, trimmed but not peeled
3 tablespoons extra virgin olive oil
3 or 4 sprigs fresh thyme
4 ounces (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 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

FRESH HORSERADISH WITH BEETS



Fresh Horseradish with Beets image

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

2 cups 1/2-inch pieces peeled horseradish root (about 12 ounces before peeling)
3/4 cup distilled white vinegar
1/2 cup finely chopped peeled raw beet
1/3 cup sugar
1/2 teaspoon coarse salt

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.

HORSERADISH BEET SALAD



Horseradish Beet Salad image

"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

2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1-1/2 pounds beets, cooked and julienned
Lettuce leaves

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, RED ONION AND HORSERADISH RELISH



Beet, Red Onion and Horseradish Relish image

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

3 2 1/2-inch-diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

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.

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