Red Beet Horseradish Spread Recipes

FRESH BEET HORSERADISH

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.

GARLICKY BEET SPREAD WITH YOGURT, DILL AND 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.

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.

RED BEET HORSERADISH SPREAD

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).

RED HAZERET -- HORSERADISH-BEET RELISH

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.