Fresh Beet Horseradish Food

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FRESH BEET HORSERADISH FOR GEFILTE FISH



Fresh Beet Horseradish for Gefilte Fish image

There is no substitute for freshly grated horseradish at a Passover dinner. With just four ingredients, this recipe is easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 5

2 medium beets (about 10 ounces)
1 4-ounce piece fresh horseradish, peeled
1/4 cup white-wine vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

  • Scrub beets and trim stems to 1/2 inch. Place beets in a medium saucepan and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high and cook at a gentle boil until beets are tender when pierced with a small, sharp knife, about 45 minutes. Remove heat, drain, and set beets aside until cook enough to handle.
  • Meanwhile, grate horseradish on the medium-size holes of a box grater. Place horseradish in a small bowl and stir in vinegar, salt, and sugar.
  • Peel beets and grate on the medium-size holes of the box grater. Add to horseradish mixture, stirring well to combine. Keep covered to preserve flavor and refrigerate until needed.

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.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS



Oven Roasted Beets with Fresh Horseradish and Herbs image

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

8 medium beets
2 tablespoons olive oil
Salt
1 piece fresh horseradish, for grating
1 bunch fresh lovage or celery leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

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 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 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.

EASTER HORSERADISH AND BEETS



Easter Horseradish and Beets image

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

1 whole root fresh horseradish
8 medium red beets
water, as needed
3 tablespoons vinegar, as needed
1 teaspoon salt
3 (14 ounce) jars pickled beets, aunt nellie's Whole
1 (8 ounce) jar prepared horseradish, as needed
1 tablespoon white vinegar, to taste

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.

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.

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets With Horseradish Cream image

A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.

Provided by Chef Kate

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs beets
2/3 cup creme fraiche or 2/3 cup sour cream
2 -3 tablespoons fresh horseradish, peeled and finely grated
1/2 teaspoon lemon zest, finely grated
1 tablespoon unsalted butter
1 tablespoon fresh chives, minced
2 -3 cups arugula (rocket)

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
  • crub 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.
  • In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
  • Portion out the arugula on six plates and place the beets atop the greens.
  • Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2

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

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Top Asked Questions

How to cook beets with horseradish?
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.
What is the best way to prepare horseradish?
Prepared horseradish is best consumed fresh because the horseradish will slowly lose its pungency over time. Grate the horseradish in your food processor with the grating blade attachment. Add vinegar, canned beets, sugar, salt and pepper.
How to cook fresh beets from the garden?
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.
What is the best way to make beetroot salad?
In a large bowl, mix vinegar, brown sugar, horseradish, and salt until well combined. Add grated beets and mix thoroughly. Pack into clean sterilized jars and store in the refrigerator for up to 2 weeks. Serve warm or cold, although cold is more traditional.

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