HORSERADISH BEETS (CHRIN)
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
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
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 AND HORSERADISH RELISH
Beets and horseradish go together perfectly in this easy pickled relish. Serve it with roast or grilled meats, with sausages or on sandwiches.
Categories Preserving
Yield Makes 5 pint jars.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 9 calories, 0.0 g fat, 0.2 g protein, 1.9 g carbohydrate, 0.4 g fibre, 39 mg sodium
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.
BAKED BEETS WITH MUSTARD HORSERADISH DRESSING
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
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
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
HORSERADISH WITH RED BEETS
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
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.
LINGUINE WITH BEETS AND HORSERADISH
Categories Dairy Pasta Vegetable Vegetarian Quick & Easy Horseradish Beet Gourmet
Yield Serves 2 as a first course
Number Of Ingredients 8
Steps:
- In a large saucepan of salted boiling water cook the linguine until it is al dente. While the linguine is cooking, in a heavy skillet cook the garlic in the butter over moderately low heat, stirring, until it is golden, add the beets, the cream, and the water, and simmer the mixture for 6 minutes, or until the beets are tender. Stir in the horseradish and salt and pepper to taste, drain the linguine well, and in a bowl toss it with the beet mixture. Divide the pasta between 2 plates and sprinkle it with the parsley.
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