Beet Horseradish Sauce Recipes
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.
HORSERADISH AND BEET SAUCE
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Provided by Joan Nathan
Categories Condiment Beet Horseradish Passover Vinegar
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
- In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
- Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.
BEET HORSERADISH SAUCE
Categories Sauce Food Processor No-Cook Quick & Easy Horseradish Vinegar Beet Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).
HORSERADISH-CRUSTED SALMON WITH BEET SAUCE
Categories Milk/Cream Blender Bake Sauté Horseradish Salmon Beet White Wine Chill Sour Cream Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Place beets, ginger and garlic in small glass baking dish. Cover with foil and bake until beets are tender, about 1 hour. Cool. Peel beets, ginger and garlic; place in blender.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add shallot and thyme; sauté 4 minutes. Add fish stock and wine; simmer until reduced to 1 1/4 cups, about 10 minutes. Add fish stock mixture and vinegar to beet mixture in blender. Blend until smooth, thinning with water to sauce consistency if too thick.
- Mix horseradish and cream in small bowl. Season with salt and pepper. (Beet sauce and horseradish mixture can be prepared 1 day ahead. Cover separately; chill.)
- Preheat oven to 425°F. Sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets to skillet; cook just until golden, about 2 minutes per side. Arrange salmon, skin side down, on large baking sheet. Repeat with remaining salmon. Spread horseradish mixture atop salmon. Bake until salmon is cooked through, about 12 minutes.
- Bring beet sauce to simmer in pan, stirring. Remove from heat. Mix in sour cream. Season with salt and pepper. Place salmon on plates. Spoon sauce around salmon.
FRESH RED HORSERADISH SAUCE
This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.
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- In a food processor fitted with the coarse shredding blade, shred horseradish. Change to metal S-shaped blade and whirl horseradish to mince. Add beet; whirl to mince. Add vinegar, sugar, and salt and blend until smooth. Scrape into a bowl, cover, and chill airtight until serving.
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