Horseradish with beets is a win-win and quick recipe that can compete with other spicy and vegetable snacks, as well as become a great seasoning for jellied meat, aspic, brawn, dumplings.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Horseradish with beets is a mind-blowing tasty snack that can be made both for the winter and for quick use. This blank is being prepared very quickly. She is adored by many spicy lovers. Therefore, if a store snack is tasty for you, then I assure you that homemade horseradish with beets, without preservatives, from fresh and natural products will become a real hit on any table.
The recipe for this seasoning is very simple. The main thing is to get a fresh, good and vigorous horseradish root, but there are no problems with beets. Beetroot is intended in this recipe to soften the pungency of horseradish and color the finished sauce a hot pink. They add it both boiled and raw and with baked goods. In the first version, horseradish becomes not so vigorous and is suitable for those who limit spicy seasonings in their diet.
Today you will learn how to make horseradish with boiled beets at home. Beetroot will make the sauce beautiful, attractive, and mouth-watering. And the table vinegar that comes with the recipe can be replaced with apple or grape vinegar.
- Caloric content per 100 g - 73 kcal.
- Servings - 250 ml
- Cooking time - 15 minutes, plus 30 minutes for soaking horseradish, time for boiling beets and seasoning
Ingredients:
- Horseradish root - 200 g
- Beets - 50 g
- Drinking water - 30 ml
- Salt - 0.5 tsp
- Sugar - 0.5 tsp
- Table vinegar - 2 tablespoons
Cooking horseradish with boiled beets:
1. Wash the horseradish root under running water and fill it with ice-cold drinking water. Leave it on for half an hour. This is necessary in order for the vegetable to be saturated with moisture and become more juicy.
2. After horseradish, peel.
3. Rub the root on a medium or fine grater. If you are preparing a large portion, then use a meat grinder with a fine grid. Be prepared that the root is very vigorous, so when you rub it on a grater, tears will flow from your eyes.
4. Pre-boil and cool the beets. Then peel and grate on a medium or fine grater. You can also use only beet juice if you don't want to see the flesh of the vegetable itself in the seasoning.
5. Add the beets to the grated horseradish. Pour in table vinegar, drinking water, add salt and sugar.
6. Mix everything well, transfer the contents to a glass container and keep in the refrigerator for 24 hours. During this time, horseradish will infuse and become a delicious seasoning. Depending on the amount of water added, this will be the consistency of the sauce. If you want it to be thicker, then pour less liquid, respectively, and vice versa, for a thinner seasoning, add more drinking water.
7. Serve cold seasoning to the table, as a sauce for your favorite dishes.
See also a video recipe on how to make homemade horseradish.
