Horseradish With Red Beets
"A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my Russian Grandmother and it has remained the same without any changes for the last 100 plus years."
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
5-6 cups
ingredients
- 5 large red beets, scrubbed and cooked in their skins
- 1⁄2 lb fresh horseradish root
- 2 1⁄4 cups white vinegar, divided
- 1 cup cold water
- 1⁄2 cup granulated sugar
- 2 teaspoons salt
directions
- 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.
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Reviews
-
This is great!! Thank you so much. I'm going to give it a try and let you know how it turns out. Sounds just like the one my Grandmother use to make also many years ago. mapleleaf -
Hey, Uncle Bill. Could you please check the quantities for this recipe? We started out following your amounts for the water and vinegar but realized (too late) that we were going to end up with soup. We started over again with a fresh batch of horseradish (1/2 lb) and added small amounts of water and vinegar until it was the desired consistency. We ended up using only 4 1/2 tablespoons each water and vinegar! (We also used only 1 tsp. salt and 1/4 cup sugar). We buzzed this up and added about 3 large cooked beets. My husband, with tears in his eyes, said that it had good flavor...we might add some more reserved beets to it tomorrow. We put it in the fridge to allow the flavors to blend. Thanks for the recipe! P.S. Should we have drained the horseradish mixture and then added the 1 cup to the beets?
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
