Beets With Horseradish Food

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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.

BEETS WITH HORSERADISH



Beets with Horseradish image

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

2 1/2 pounds beets without their greens (5 1/2 pounds with greens), trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 tablespoons sugar
2 tablespoons wine vinegar
3 tablespoons water

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.

BAKED BEETS WITH MUSTARD HORSERADISH DRESSING



Baked Beets with Mustard Horseradish Dressing image

A Bonnie Stern Heart and Stroke Foundation of Canada "Heartsmart" recipe. She adds "... when beets are baked, they retain more flavor and colour than they do when they are boiled, and skins will slip off easily while they are still warm."

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 2h4m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs beets
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon grated white horseradish
1 tablespoon white wine vinegar
1/4 teaspoon pepper
salt
1/2 cup chives, cut in 4 inch pieces

Steps:

  • Leave skins, root ends and a bit of the stems on the beets.
  • (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time.
  • Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife.
  • Open foil packages.
  • Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins.
  • Slice beets or cut into wedges.
  • TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper.
  • Add salt to taste.
  • Drizzle dressing over sliced beets.
  • Sprinkle with chives.
  • Serve at room temperature.
  • PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!

Nutrition Facts : Calories 71.8, Fat 0.4, SaturatedFat 0.1, Sodium 153.2, Carbohydrate 15.9, Fiber 3.3, Sugar 12.4, Protein 2.9

MAPLE HORSERADISH BEETS



Maple Horseradish Beets image

Even folks who say they don't like roasted beets will think this simple treatment is a winner. An easy glaze gives them great taste...and a little zip! -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

1-3/4 pounds fresh beets
1 tablespoon canola oil
2 tablespoons butter
1/4 cup maple syrup
3 tablespoons prepared horseradish
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400deg&;. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Bake until beets are tender, 40-50 minutes., In a small saucepan, melt butter. Stir in syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cook until liquid is slightly thickened, 5-6 minutes, gently stirring occasionally.

Nutrition Facts : Calories 152 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 252mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BEETS WITH HORSERADISH AND PUMPKIN SEEDS



Beets With Horseradish and Pumpkin Seeds image

Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that's what's available to you, and to substitute plain yogurt for the sour cream. If you can't find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 small bunch red beets (about 1 pound), washed and leaves removed
1 small bunch golden beets (about 1 pound), washed and leaves removed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons lemon juice
1/4 cup roasted pumpkin seeds

Steps:

  • Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
  • Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
  • In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
  • In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
  • Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

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

PUREE OF FRESH BEETS WITH HORSERADISH



Puree of Fresh Beets with Horseradish image

This puree has a sensational color as well as taste. Garnish with sprigs of fresh dill and a few pink peppercorns.

Provided by Marc Boyer

Categories     Side Dish     Vegetables

Yield 6

Number Of Ingredients 7

8 medium beets
5 tablespoons unsalted butter
½ cup heavy whipping cream
1 teaspoon white sugar
2 teaspoons lemon juice
3 tablespoons prepared horseradish
salt and pepper to taste

Steps:

  • Trim, wash, peel and dice the beets. Place in a medium saucepan with enough water to cover. Bring to boil, reduce heat and simmer until beets are tender. Drain.
  • Place beets in a blender or food processor. Add the butter, cream, sugar, lemon juice, horseradish and salt and pepper. Puree until smooth and strain puree through a sieve into saucepan.
  • Gently reheat over very low heat, stirring frequently to prevent it from sticking to the bottom of the pan. Spoon the puree onto serving plates and garnish with a sprig of dill and a few pink peppercorns.

Nutrition Facts : Calories 207 calories, Carbohydrate 12.7 g, Cholesterol 52.6 mg, Fat 17.2 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 10.7 g, Sodium 117.7 mg, Sugar 8.8 g

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.

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