CHRAIN WITH BEETS (RED HORSERADISH)
I make this every year for Passover, a special spicy treat on top of homemade Gefilte Fish. I would make it more often, but I'm really sensitive, and this makes my eyes burn and tear - consider that a warning. Nonetheless, it's sad to finish the homemade jar, because going back to storebought is dreadful.
Provided by AniSarit
Categories Vegetable
Time 20m
Yield 1 1/2 cups, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Grate the beets into a bowl using the fine side of a hand grater (wear gloves or you'll have some real memories that will last for days).
- Finely grate the horseradish into the bowl (do not touch your face!).
- Add the vinegar, salt, and sugar, and taste for seasoning.
- Let stand at room temperature for 2 hours before serving.
- Store covered in the refrigerator; will keep for several weeks with same strength, and afterwards, the intensity will be reduced.
HORSERADISH BEETS (CHRIN)
Make and share this Horseradish Beets (Chrin) recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 20m
Yield 10 serving(s)
Number Of Ingredients 2
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 116.4, Fat 0.6, SaturatedFat 0.1, Sodium 731.8, Carbohydrate 27.1, Fiber 6.5, Sugar 20.6, Protein 3.4
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.
BEET HORSERADISH
Provided by Anna Winger
Categories side dish
Time 1h
Yield Makes about 2 cups
Number Of Ingredients 5
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
BEETS WITH HORSERADISH
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
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.
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HOMEMADE CHRAIN – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (7)Total Time 1 hrCategory CondimentsCalories 16 per serving
- Place the whole, unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes.
- Drain the beets and rinse them under cold running water until they’re cool enough to handle. Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)
- Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the chrain for up to 1 week. Originally published March 21, 2013.
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