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.

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.

RED HAZERET -- HORSERADISH-BEET RELISH



Red Hazeret -- Horseradish-Beet Relish image

Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon - it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.

Provided by Molly53

Categories     Vegetable

Time 40m

Yield 32 serving(s)

Number Of Ingredients 5

1 lb horseradish root, peeled and cut up to small pieces (handle horseradish in a well-ventilated area or outside)
1/2 lb beet (4 small)
1/2 teaspoon salt (to taste)
1/4 cup sugar (or more to taste)
3/4 cup cider vinegar (to taste)

Steps:

  • Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
  • Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
  • Drain and let cool.
  • Peel the beets, quarter and add to the food processor.
  • Whirl until a desired consistency is reached.
  • Add to the horseradish; stir well.
  • Add sugar, salt and vinegar according to taste.
  • Check for taste after two days; relish develops best flavor after about a week.
  • Keep covered in the refrigerator.

Nutrition Facts : Calories 15.6, Sodium 48.1, Carbohydrate 3.5, Fiber 0.6, Sugar 2.1, Protein 0.4

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).

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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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