Fresh Horseradish With Beets Recipes

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

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.

Steps:

• In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

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.

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.

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.

Steps:

• Peel and coarsely chop 2 of the onions, and cut the fish into 3-inch pieces. Place half the fish and half the chopped onions in the bowl of a food processor, and process until smooth, about 1 1/2 minutes, scraping the sides of the bowl down 2 to 3 times. Transfer mixture to a large bowl. Repeat process with the remaining onions and fish, and add to the first batch. (If your fishmonger ground the fish, chop onions, process to a coarse puree, and stir into the fish.) To the fish and onions, add salt, sugar, and matzo meal, and mix well with a wooden spoon.
• Add eggs and water, and mix to combine. Refrigerate mixture until cold and firm, about 2 hours.
• Meanwhile, cut fish bones into 3-inch pieces, and place in a 6 1/2-quart stockpot. Cut remaining onion, 2 carrots, and celery in half, and place in stockpot. Add cloves, 2 dill sprigs, and 1 1/2 quarts water to barely cover bones and vegetables. Bring liquid to a boil, reduce heat, and let simmer for about 35 minutes, skimming off the fat that rises to the surface as necessary.
• Remove broth from heat, and strain liquid through a cheesecloth-lined sieve, pressing down on and then discarding solids. Rinse and dry stockpot, and return broth to pot. Set aside.
• Remove fish mixture from refrigerator. Wet hands with cold water, and form 2 heaping tablespoons of mixture into an oval shape. Place on a clean plate. Wet hands as necessary and continue until all of the mixture is used up, making 36 to 40 ovals.
• Return broth to heat, and bring to a simmer over medium low. Cut 2 carrots into 1/4-inch-thick rounds, and add to the broth. Carefully add fish, cover, and simmer over very low heat until fish is firm and opaque at the center, 20 minutes.
• Remove fish from broth with a slotted spoon, and arrange in a single layer in Pyrex baking dishes. Strain broth through a sieve lined with cheesecloth, discarding carrots. Pour strained broth over fish. Cover, and place in refrigerator overnight, allowing the stock to jell.
• Prepare an ice-water bath: Fill a large bowl with cold water and ice. Cut remaining carrots into 3-inch matchsticks. Bring a small saucepan of water to a boil, add salt and carrots, and cook until just tender, about 30 seconds. Transfer carrots to ice-water bath for 1 minute. Drain in a colander, transfer to a small bowl, cover, and refrigerate until ready to serve fish.
• Remove fish from refrigerator. To serve, arrange 2 pieces of fish and a spoonful of jellied broth on 1 large or 2 small radicchio leaves on each plate. Divide the carrot matchsticks among the plates, and garnish each with a sprig of dill. Pass horseradish on the side.

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.