Beet Relish With Horseradish Ejj Recipes

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.

HORSERADISH BEETS (CHRIN)

Horseradish Beets (Chrin) image

This wonderful beet and horseradish dish makes for an excellent side to any meal. A nice change from borscht!

Provided by Masha

Categories Side Dish Vegetables

Time 10m

Yield 10

Number Of Ingredients 2

Ingredients

8 (15 ounce) cans canned beets
2 (4 ounce) jars prepared horseradish

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.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 19.5 g, Fat 0.5 g, Fiber 4.9 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 14.6 g

BEET RELISH WITH HORSERADISH E.J.J.

BEET RELISH with HORSERADISH E.J.J. image

This beet relish goes good on salads and a topping for roast beef or pork

Provided by Eddie Jordan @EDWARDCARL

Categories Vegetables

Number Of Ingredients 5

Ingredients

2 pint(s) beets, trimmed and divided by 4
1/2 cup(s) cane sugar
1 medium horseradish root grated and divided by 4
6 tablespoon(s) vinegar
4 - half pint jars

Steps:

Combine sugar, vinegar, and horseradish and pour over diced beets.
Let stand in refrigerator overnight.

BEET AND HORSERADISH RELISH

Beet and Horseradish Relish image

A Polish condiment served at Easter with ham/kielbasa. Make this 2 days before serving to allow flavors to blend.

Provided by Lorac

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb cooked beet
2 tablespoons horseradish
1 teaspoon sugar

Steps:

Combine ingredients in a blender or food processor and coarsely chop.
Refrigerate for 2 days before serving.

Nutrition Facts : Calories 57.7, Fat 0.3, Sodium 111.1, Carbohydrate 13.2, Fiber 2.5, Sugar 10.7, Protein 2

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

Ingredients

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

BEET AND HORSERADISH RELISH

Beet and Horseradish Relish image

Make and share this Beet and Horseradish Relish recipe from Food.com.

Provided by cookalot 2

Categories < 60 Mins

Time 35m

Yield 6-8 pints

Number Of Ingredients 6

Ingredients

10 cups cooked beets, grated
2 cups horseradish, grated
4 cups sugar
4 cups vinegar
6 teaspoons dry mustard
4 teaspoons salt

Steps:

boil sugar,vinegar, salt, and dry mustard for 5 min.
pour over beets and horseradish.
Let stand overnight.
Pack into cartons and freeze.

BEET RELISH-CANNING RECIPE

Beet Relish-Canning Recipe image

Make and share this Beet Relish-Canning Recipe recipe from Food.com.

Provided by Diana Adcock

Categories Vegetable

Time 1h10m

Yield 10 half pints

Number Of Ingredients 8

Ingredients

1 quart cooked chopped beet, around 12 medium to large beet (not to large though, they get woody)
1 quart chopped raw cabbage
1 1/2 cups sugar
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 tablespoon prepared horseradish (not the creamed stuff)
1 tablespoon salt
3 cups vinegar

Steps:

In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.

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POLISH CWIKLA (GRATED HORSERADISH WITH BEETS) RECIPE

polish-cwikla-grated-horseradish-with-beets image

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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.
To prepare pickling liquid, combine vinegar, sugar, salt and pickling spice in a non-reactive saucepan. Bring to a boil; boil 1 - 2 minutes. Remove spice bag. Combine beet mixture and pickling liquid in saucepan. Return quickly to a boil, stirring constantly.
Spoon into hot sterilized jars leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional relish, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in Alberta for 25 minutes in a boiling water bath.

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TSVIKLI (BEET-AND-HORSERADISH RELISH) RECIPE- CHEF'S PENCIL

2022-04-28 Slip off the peel and cut off the stems and roots. Grate the beets on a coarse …
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2005-06-16 Gather the ingredients. Combine all ingredients in a large kettle. Bring to a boil, …
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