Horseradish And Beet Tartare Recipes

HORSERADISH AND BEET TARTARE

Horseradish and Beet Tartare image

A recipe in which pungent horseradish blends with sweet beets.

Provided by Joan Nathan

Categories side dish

Time 1h15m

Yield About 4 cups.

Number Of Ingredients 8

Ingredients

2 pounds (about 3 large) beets, trimmed but not peeled
3 tablespoons extra virgin olive oil
3 or 4 sprigs fresh thyme
4 ounces (about 1 cup) peeled and roughly chopped fresh horseradish root
2 tablespoons white vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 tablespoons fresh lemon juice

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.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 12 grams

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

Ingredients

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.

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