Chrain With Beets Red Horseradish Recipes

HOMEMADE CHRAIN

Steps:

• Before you start, it's a good idea to line your counters with a double layer of disposable table cloth, and wear disposable gloves.
• Wash and scrub beets well. Cover with water and cook beets with peel until almost soft, but not too soft. Cool and peel (peel will slide off easily this way). Alternately, peel beets first and then cook.
• Prepare a very large bowl or basin. Grind beets using the knife attachment of the food processor. From time to time, stop grinding and empty bowl into the basin. Once all the beets have been ground, add the sugar, lemon juice, salt and beet juice and mix. Add horseradish last and mix very well. Adjust seasoning if necessary.
• Follow the basic instructions below (please note that in this version, the beets are raw). This recipe freezes very well too.

CHRAIN WITH BEETS (RED HORSERADISH)

Steps:

• Grate the beets into a bowl using the fine side of a hand grater (wear gloves or you'll have some real memories that will last for days).
• Finely grate the horseradish into the bowl (do not touch your face!).
• Add the vinegar, salt, and sugar, and taste for seasoning.
• Let stand at room temperature for 2 hours before serving.
• Store covered in the refrigerator; will keep for several weeks with same strength, and afterwards, the intensity will be reduced.

BEETS WITH HORSERADISH AND PUMPKIN SEEDS

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).

HORSERADISH WITH RED BEETS

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.

FRESH HORSERADISH WITH BEETS

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.