Best 12 Puree Of Fresh Beets With Horseradish Recipes

BEETROOT & HORSERADISH PURéE

Steps:

• Heat the oil in a large pan and gently cook the onion and garlic for 10 mins until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.

HORSERADISH BEETS (CHRIN)

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.

BEET PUREE

Steps:

• Preheat oven to 425 degrees F.
• Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
• Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE

Steps:

• Preheat the oven to 400°F.
• Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
• Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
• While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
• Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
• Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

BEETS WITH HORSERADISH

Steps:

• In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

HORSERADISH MADE WITH BEETS --FRESH--

Steps:

• Over medium flame heat vinegar, salt and sugar just to dissolve the sugar.
• Remove from heat and add cold water.
• In a food processor with metal blade add horseradish and beets.
• Add vinegar mixture to help process.
• If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture.
• Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator.
• The more you open the jars the weaker it becomes.

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

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.

BEET HORSERADISH

Steps:

• Place the beet in a medium pot, cover with water and bring to a boil. Simmer until the beet is easily pierced with a fork, about 1 hour. Cool, peel, then coarsely grate into a large bowl. Peel the horseradish and grate using a fine grater or food processor. In a small bowl, stir together the horseradish, vinegar, sugar and salt, then pour this over the beets and mix well.

HORSERADISH AND BEET SAUCE

Steps:

• Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
• In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
• Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

BEET HORSERADISH SAUCE

Steps:

• Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

PUREE OF FRESH BEETS WITH HORSERADISH

Steps:

• Trim, wash, peel and dice the beets. Place in a medium saucepan with enough water to cover. Bring to boil, reduce heat and simmer until beets are tender. Drain.
• Place beets in a blender or food processor. Add the butter, cream, sugar, lemon juice, horseradish and salt and pepper. Puree until smooth and strain puree through a sieve into saucepan.
• Gently reheat over very low heat, stirring frequently to prevent it from sticking to the bottom of the pan. Spoon the puree onto serving plates and garnish with a sprig of dill and a few pink peppercorns.