Fresh Beet Horseradish; A Zingy Condiment
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Dress up any dish or add a little zing with this naturally beautiful colored beet horseradish recipe. It’s horseradish with beets!
Ways To Use Beet Horseradish
- Add about a teaspoon to your salad or salad dressing (Raspberry Balsamic Vinaigrette Dressing)
- Use as a condiment when serving prime rib (see my prime rib roast recipe here)
- Garnish deviled eggs with a dab of beet horseradish
- Add to your favorite sandwiches for a little zing
- Use beet horseradish to add a little color and kick to any dish
How To Make Fresh Beet Horseradish
Ingredients:
- 3/4 cup grated horseradish root (this with the beets will make one 4-ounce jar) I used about a 4-inch long root that was about 1-inch in diameter and still had leftover root.
- 2 small red beets cooked, peeled and diced (the beets I used were about the size of a plum)
- 1 Tablespoon aged white wine vinegar
Instructions:
Peel horseradish
The first step in making prepared horseradish you must peel the skin from the root and then grate it. Be extremely careful when peeling and especially grating horseradish as it has a pungent aroma that can cause your eyes to water, your nose to run and it may even make you cough.
There are two ways to preparing horseradish. Use the one that best suits you. You can use a hand grater, the part with the small little round raised grates or you can use a food processor. For this recipe I used the food processor to grate the horseradish and used a coffee and spice grinder to finish it off. I explain more about this below.
Hand Grating Fresh Horseradish
Hand grating fresh horseradish can be a bit tedious and time consuming. Although the hand grater will make a very fine consistency horseradish similar to what you can get in the grocery store it does take some elbow grease to grate this way.
Food Processing Fresh Horseradish
Using a food processor to chop or grate fresh horseradish is a quick method but it will usually leave big chunks which may not be as desirable. This method reminds me of the consistency of minced garlic. It’s thick and the pieces are irregular.
My personal experiment:
As an experiment I made two batches of freshly grated horseradish (one cup each). One cup using the hand grater and the other cup with the food processor. I really liked the hand grated consistency but I didn’t like the time consuming process. And I really didn’t like the consistency I got when using the food processor just because of the larger pieces it produced. So, I then put the diced beets along with the food processor grated horseradish into my coffee and spice grinder, which I highly recommend, and that miraculously did the trick. I got the consistency I was looking for without all the hard work. Therefore, if using the food processor method I do recommend using the coffee and spice grinder also to get the finer consistency.
TIP: When using the food processor and when opening the lid after grating/chopping the horseradish, be extra cautious as you will get a massive whiff of horseradish right in the face that will knock your socks off. So, please be super careful!
Add Ingredients
After grating the horseradish let it sit for about 10 minutes in the food processor. This will allow the horseradish to breath and as it sits it seems to get a bit hotter. Then add chopped beets, 1 Tablespoon vinegar (I use this aged white wine vinegar). Pulse food processor until completely blended. Then place mixture into the coffee and spice grinder and pulse to the consistency desired. Note: this may need to be done in two batches. When done place beet horseradish mixture into a small container and refrigerate until ready to use. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING FRESH BEET HORSERADISH AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Fresh Beet Horseradish; A Zingy Condiment
Dress up any dish or add a little zing with this naturally beautiful colored beet horseradish recipe. It's horseradish with beets!
Ingredients
- 3/4 cup grated horseradish root (this with the beets will make one 4-ounce jar) I used about a 4-inch long root that was about 1-inch in diameter and still had leftover root.
- 2 small red beets cooked, peeled and diced (the beets I used were about the size of a plum)
- 1 Tablespoon aged white wine vinegar
Instructions
-
Peel Horseradish
The first step in making prepared horseradish you must peel the skin from the root and then grate it. Be extremely careful when peeling and especially grating horseradish as it has a pungent aroma that can cause your eyes to water, your nose to run and it may even make you cough.
There are two ways to preparing horseradish. Use the one that best suits you. You can use a hand grater, the part with the small little round raised grates or you can use a food processor. For this recipe I used the food processor to grate the horseradish and used a coffee and spice grinder to finish it off. I explain more about this below.
-
Hand Grate
Hand grating fresh horseradish can be a bit tedious and time consuming. Although the hand grater will make a very fine consistency horseradish similar to what you can get in the grocery store it does take some elbow grease to grate this way.
or
Using A Food Processor
Using a food processor to chop or grate fresh horseradish is a quick method but it will usually leave big chunks which may not be as desirable. This method reminds me of the consistency of minced garlic. It’s thick and the pieces are irregular.
My Personal Experiment:
As an experiment I made two batches of freshly grated horseradish (one cup each). One cup using the hand grater and the other cup with the food processor. I really liked the hand grated consistency but I didn’t like the time consuming process. And I really didn’t like the consistency I got when using the food processor just because of the larger pieces it produced. So, I then put the diced beets along with the food processor grated horseradish into my coffee and spice grinder, which I highly recommend, and that miraculously did the trick. I got the consistency I was looking for without all the hard work. Therefore, if using the food processor method I do recommend using the coffee and spice grinder also to get the finer consistency.
TIP: When using the food processor and when opening the lid after grating/chopping the horseradish, be extra cautious as you will get a massive whiff of horseradish right in the face that will knock your socks off. So, please be super careful!
-
Add Ingredients
After grating the horseradish let it sit for about 10 minutes in the food processor. This will allow the horseradish to breath and as it sits it seems to get a bit hotter. Then add chopped beets, 1 Tablespoon vinegar (I use this aged white wine vinegar). Pulse food processor until completely blended. Then place mixture into the coffee and spice grinder and pulse to the consistency desired. Note: this may need to be done in two batches. When done place beet horseradish mixture into a small container and refrigerate until ready to use. Enjoy!
