Horseradish With Red Beets Recipes

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.

Steps:

• Heat oven to 375 degrees. Place all the beets on a sheet of aluminum foil. Drizzle with the olive oil. Wrap together tightly and bake until tender, 65 to 70 minutes. Remove from the oven and let cool slightly. Peel off the skin. (You may need the help of a paring knife.)
• Slice the peeled beets 1/4-inch thick and arrange the slices on a serving tray. Sprinkle with salt and pepper.
• In a small bowl, combine the sour cream, horseradish, lemon juice, and 1/4 teaspoon each salt and pepper. Taste to adjust seasoning.
• In a small skillet, toast the pumpkin seeds over medium heat, shaking back and forth, until they emit a popcorn-like smell, 2 to 3 minutes.
• Spoon the sour cream dressing on top of the beets and sprinkle with toasted pumpkin seeds. Serve beets warm or chilled (see Tip).

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.

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.

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.

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.

Steps:

• Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.

Steps:

• Preheat oven to 350°F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
• Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
• Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.