Horseradish And Beet Tartare Food

HORSERADISH AND BEET TARTARE

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.

HORSERADISH WITH RED BEETS

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.

BEETS WITH HORSERADISH

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.

EASTER HORSERADISH AND BEETS

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 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.