Redbeethorseradishspread Recipes

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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.

RED BEET HORSERADISH SPREAD



Red Beet Horseradish Spread image

Ham just isn't ham without it!!! I am requested to make this every Easter and Christmas for our family get-togethers. It is very simple, a bit messy, but very much worth it! The addition of red beets to the jarred horseradish tames it down a bit...I don't know how anyone can eat straight horseradish!!...OUCH!

Provided by Manda

Categories     Spreads

Time 15m

Yield 3 cups (approx.)

Number Of Ingredients 7

3 (15 ounce) cans whole red beets, drained well
6 ounces jarred horseradish (found in the refrigerator section of most markets)
1 tablespoon brown sugar
1/4 teaspoon salt
1 teaspoon white vinegar
1 dash garlic powder
1 dash black pepper

Steps:

  • In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
  • Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).

FRESH RED HORSERADISH SAUCE



Fresh Red Horseradish Sauce image

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

3 ounces fresh horseradish, peeled and coarsely chopped (1/2 cup)
1 medium red beet, steamed, peeled, and coarsely chopped
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup distilled white vinegar

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.

GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH



Garlicky Beet Spread with Yogurt, Dill and Horseradish image

This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)

Provided by Melissa Clark

Categories     condiments, side dish

Time 20m

Yield 2 cups

Number Of Ingredients 9

2 medium beets, scrubbed and trimmed
2 tablespoons extra-virgin olive oil, more for beets
45 grams walnuts (about 1/2 cup)
1 very large clove garlic, minced
3 grams kosher salt (1 teaspoon), more to taste
1 cup Greek yogurt
2 tablespoons lemon juice, more to taste
2 teaspoons chopped dill
1 1/2 teaspoons prepared horseradish

Steps:

  • To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
  • Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 311 milligrams, Sugar 6 grams

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