Beet And Horseradish Relish Food

POLISH BEETS WITH HORSERADISH - CWIKLA RECIPE

Steps:

• Prepare the beets by boiling with their skins on for about one hour until soft. Check with a fork until it can smoothly enter until it reaches the centre of the beets. Don't overcook.
• While beets cool, peel horseradish and grate finely into a bowl.
• Once cooled, peel and grate the beets finely into a medium bowl.
• Combine beets and horseradish; add remaining ingredients to taste. Mix well and store in a refrigerator overnight for the best flavour.

RED BEET HORSERADISH - CWIKLA

Steps:

• In a large bowl, mix vinegar, brown sugar, horseradish, and salt until well combined.
• Add beets and mix thoroughly.
• Pack into clean glass jars and store refrigerated for up to 2 weeks.

FRESH BEET HORSERADISH

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 RELISH

Steps:

• Combine all ingredients in a small bowl and blend well. Chill thoroughly.

SPICY BEET RELISH

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets., In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.

HOMEMADE HORSERADISH AND ROASTED BEETROOT RELISH

Steps:

• Peel, wash and cut the horseradish root into chunks. Place it into a food processor and give it a good few pulses until it will look like rice grains or even smaller. A grater (small holes) is also good. Place into a larger bowl. Cover so it will not make you cry any further ;-).
• Grate the beets, I normally use a grater or a food processor to do them but grating them manually is also a super easy and quick option. Place in the same bowl with the horseradish.
• Mix the beets and the horseradish together along with the remaining ingredients, the cider vinegar (150ml), honey or maple syrup (30ml), salt and the freshly ground black pepper. Mix all well using a wooden spoon until nicely homogenised.
• Have handy the sterilised jar and transfer the relish pressing nicely to make sure there are no visible air pockets.
• Keep in the fridge and use as you fancy.

RED HAZERET -- HORSERADISH-BEET RELISH

Steps:

• Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
• Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
• Drain and let cool.
• Peel the beets, quarter and add to the food processor.
• Whirl until a desired consistency is reached.
• Add to the horseradish; stir well.
• Add sugar, salt and vinegar according to taste.
• Check for taste after two days; relish develops best flavor after about a week.
• Keep covered in the refrigerator.

BEET AND HORSERADISH RELISH

Steps:

• Combine ingredients in a blender or food processor and coarsely chop.
• Refrigerate for 2 days before serving.

BEET RELISH

Steps:

• Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
• Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
• Cover and refrigerate for up to one week.

BEET RELISH WITH HORSERADISH

Steps:

• Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
• Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
• Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
• Makes 3 1/2 cups.
• NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones. Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.

BEET AND HORSERADISH RELISH

Steps:

• Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
• To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
• Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.

BEET HORSERADISH RELISH

Steps:

• Preheat oven to 400°F. Place beets on large sheet of heavy-duty aluminum foil. Coat beets lightly with oil. Wrap up foil and place oven. Cook for 75 minutes, or until cooked through. Remove from oven, open foil and let cool for 5 minutes.
• When beets are cool enough to handle, slide off the peels, and trim off stem end. Cut beets into small cubes and set aside.
• In a large bowl combine the oil, vinegar, salt, pepper, horseradish and honey. Whisk to blend well. Add beets and onion, stirring to combine.
• Chill at least 1 hour before serving.

BEET RELISH-CANNING RECIPE

Steps:

• In a large non reactive saucepot combine all ingredients.
• Bring to a boil then reduce to a simmer-stir well.
• Simmer for 10 minutes.
• Pack hot relish into hot sterile jars.
• Leave 1/4 inch headspace.
• Remove air bubbles.
• Wipe rims and adjust two piece caps.
• Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
• If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.

ĆWIKłA: POLISH SHREDDED BEET HORSERADISH

Steps:

• Wash the beetroot thoroughly, but don't peel it.
• Fill a cooking pot with water, bring to boil and drop the beetroot in. I usually cook a whole pot of beetroots at the same time (to make a few jars of Ćwikła or something else). Cook for 1 hour until beetroot is tender, but still holds its shape.
• Once cooked, leave the beetroot to chill. You can peel it now, it should be easy to remove the peel at this point. It's worth putting on disposable gloves at this point, beetroots can stain your hands quite a bit.
• Time to grate the beetroot. You can use a food processor, or just a regular box grater. Shred half using the smallest holes, and another half using the larger ones. This way the texture is more verified and interesting.
• If you're using fresh horseradish, peel it and grate using the finest holes. [Do it outdoors if you can, it tends to be strong].
• Add two spoonfuls of grated horseradish (either freshly grated or from a jar) to our shredded beetroot. Add a teaspoon of sugar and combine together with a spoon.
• Season with a solid pinch of salt and a solid pinch of ground black pepper. Add a generous squeeze of lemon juice. Combine again with a spoon.
• Have a taste. If the flavour is too acidic for your liking, you can add a little bit more sugar or add a little bit of grated apple.
• Move Ćwikła to a jar and close with a lid. Chill in the refrigerator for a few hours before serving.
• Serve with meats, sandwiches, boiled eggs.

BEET, RED ONION AND HORSERADISH RELISH

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.

BEET RELISH WITH HORSERADISH

Steps:

• Gather the ingredients.
• Combine all ingredients in a large kettle.
• Bring to a boil, reduce heat, and simmer for about 20 minutes, or until thickened, stirring occasionally.
• Pack into hot sterilized jars and process for 20 minutes in a boiling water bath.

BEET HORSERADISH SAUCE

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).

BEET AND HORSERADISH RELISH

Steps:

• boil sugar,vinegar, salt, and dry mustard for 5 min.
• pour over beets and horseradish.
• Let stand overnight.
• Pack into cartons and freeze.