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.
POLISH BEETS WITH HORSERADISH - CWIKLA RECIPE
This cwikla recipe is traditional and simple. You can experiment with amounts of salt, horseradish, lemon, vinegar and sugar to make it perfect for you.
Provided by Margaret Bourne
Categories Food & Drink
Time 1h45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 26 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 270 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BEETROOT HUMMUS DIP
This delicious dip combined with No-No Corn Sesame Flatbreads, is the perfect summer snack! Whip up for your garden party, BBQ or as an appetiser at your next dinner party, and your guests are sure to be impressed.
Provided by nonoflatbreads
Time 10m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place all the ingredients except the horseradish, parsley and No-No Flatbreads in the bowl of a food processor and process until smooth.
- Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.
- Garnish with the chopped parsley and serve with No-No Corn Sesame Flatbreads on the side for dipping.
BEETROOT & HORSERADISH PURéE
This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday
Provided by Barney Desmazery
Categories Condiment, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan and gently cook the onion and garlic for 10 mins until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.
Nutrition Facts : Calories 106 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.24 milligram of sodium
RED BEET HORSERADISH SPREAD
Ham just isn't ham without it!!! I am requested to make this every Easter and Christmas for our family get-togethers. It is very simple, a bit messy, but very much worth it! The addition of red beets to the jarred horseradish tames it down a bit...I don't know how anyone can eat straight horseradish!!...OUCH!
Provided by Manda
Categories Spreads
Time 15m
Yield 3 cups (approx.)
Number Of Ingredients 7
Steps:
- In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
- Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).
BEETROOT AND HORSERADISH DIP
A middle eastern style dip great with veggies and grilled bread. Can be prepared 1 day in advance, ganish with fresh chopped parsley.
Provided by Chickee
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Process in a food processor until smooth.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 64.9, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.8, Sodium 114.1, Carbohydrate 12.1, Fiber 3.2, Sugar 7.9, Protein 2.2
ĆWIKłA: POLISH SHREDDED BEET HORSERADISH
Today, I'm sharing a delicious and easy recipe for beet horseradish relish that will be the perfect accompaniment for all those meats you are going to serve to your family and guests. This recipe makes one 16 oz (450 ml) jar of Ćwikła.
Provided by Kasia
Categories Polish Side Dishes
Time 1h15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 42 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ROASTED BEETS WITH HORSERADISH CREAM
Categories Side Bake Vegetarian Root Vegetable Beet Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub 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. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
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