Beet Horseradish Recipes

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RED BEET HORSERADISH - CWIKLA



Red Beet Horseradish - Cwikla image

Grated horseradish with beets is known as cwikla (CHEEK-wah) in Polish.

Provided by A Coalcracker in the Kitchen

Categories     Condiments     Snacks     Relishes

Number Of Ingredients 5

1 teaspoon white vinegar
1 teaspoon brown sugar
1 cup home grated (or purchased) horseradish
1/4 teaspoon salt
1 pound beets (cooked, peeled, cooled, and grated) OR 1 (14-ounce) can prepared beets (drained and grated)

Steps:

  • In a large bowl, mix vinegar, brown sugar, horseradish, and salt until well combined.
  • Add beets and mix thoroughly.
  • Pack into clean glass jars and store refrigerated for up to 2 weeks.

Nutrition Facts :

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

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.

BEET RELISH WITH HORSERADISH



Beet Relish with Horseradish image

This is a great recipe to make rather than purchasing it at the store.

Provided by Canning Homemade

Categories     Appetizer

Time 1h20m

Yield 20

Number Of Ingredients 7

3 pc. medium beets (1 lb)
1 pc. large onion, finely chopped
2 pc. sweet red peppers, finely chopped
1 cup white vinegar
1/2 c granulated sugar
1 tsp pickling salt
2/3 cup grated fresh horseradish

Steps:

  • Cook beets in boiling water until tender, about 20 minutes. Drain beets, remove skins and chop finely. There should be about 2 cups. Mix beets with onions and peppers.
  • Combine vinegar, sugar, salt, and horseradish in a large stainless steel or enamel saucepan. Bring to a boil over high heat. Add vegetables. Return to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
  • Fill hot, sterilized jars to 1/2 inch headspace. Remove air bubbles, adjust headspace. Wipe rims with a towel dipped in hot water, place hot lids on jars, add ring adjusting to finger tightness. Process in a boiling water bath 15 minutes for half pints and 20 minutes for pints.
  • Makes 3 1/2 cups.
  • NOTES: The recipe says you can use a 14 oz can of beets in place of the fresh ones. Also, you can use commercially prepared horseradish in pace of the fresh, just double the amount.

HORSERADISH BEET SALAD



Horseradish Beet Salad image

"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 5

2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1-1/2 pounds beets, cooked and julienned
Lettuce leaves

Steps:

  • In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein.

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.

BEET HORSERADISH



Beet Horseradish image

Provided by Anna Winger

Categories     side dish

Time 1h

Yield Makes about 2 cups

Number Of Ingredients 5

1 large beet, scrubbed
1/4 pound fresh horseradish (about 4 inches)
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1 teaspoon salt

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



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.

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  • Cook beets until tender. Run under cold water until cool enough to handle. Peel; grate finely. Combine grated beets and horseradish.
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