Horseradish recipe with homemade beets. How to cook horseradish: the classic way (white), with beets and some more interesting recipes

A plant such as horseradish is distributed throughout almost the entire globe and is widely used in the field of cooking. Horseradish leaves have long been used in the process of salting, pickling, making kvass and tincture based on vodka - horseradish. Today, horseradish leaves are also used in conservation. Horseradish root is used mainly for making hot sauces and condiments. Sharp and hot sauces increase appetite, increase immunity and improve metabolic processes.

Today you will learn how to cook horseradish with beets at home. Its recipe is very simple. Prepare a hot sauce that goes well with baked potatoes, aspic , meat, fish, you can simply on the basis of horseradish, and with the addition of beets to it. Beetroot will give the sauce a beautiful pink color and make it even more attractive and appetizing. Table horseradish recipes include the use of both raw and boiled beets. In Russia, horseradish has long been cooked and, interestingly, without the use of vinegar.

Many will immediately think that there was no vinegar in those days, but this is not so. The peasants of that time themselves produced apple and grape vinegar. It was simply believed that vinegar "kills" the specific smell of horseradish and weakens its strength and vigorousness. In Poland and in western Ukraine of that time, vinegar was necessarily added to horseradish and it was called horseradish in Polish. Recipe for homemade horseradish with beets and vinegar, we will now consider.

Ingredients:

• Horseradish roots - 200 gr.,
• Beets - 1 pc.,
• Salt - half teaspoon,
• Vinegar - 2 tablespoons,
• Sugar - 1 tablespoon.

Horseradish with beets - recipe

First of all, boil the beets until half cooked. Wash the horseradish roots. Cut off the stems and roots. Clear them. Cut lengthwise into small pieces for easy grinding. If you have a food processor or blender with a bowl, use them to grind horseradish. If not, then an ordinary meat grinder will come to your aid. During the grinding of horseradish, whether you like it or not, you will cry.

To avoid this as much as possible, put a bag on the neck of the meat grinder and tie it with threads. Thus, ground horseradish will evaporate less volatile substances into the air. Peel the boiled beets and grate them on the smallest grater. Transfer the grated horseradish to a deep bowl. Add vinegar, sugar, salt and beets to it. The amount of salt, sugar and vinegar can be adjusted to your liking, because everyone has different tastes, someone likes a sweeter, saltier or sour seasoning. Mix the mass.

After that, pour in quite a bit of water to make a slurry, but not liquid. I think what the consistency of table horseradish should turn out to be, everyone knows. Arrange in sterile jars, close tightly with lids and store in a cool place. If you want to prepare horseradish with beets for the winter, then you need to close it tin lids. You can also cookadjika without cooking with basil .

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Foreword

Pickled horseradish with beets, recipes for which can be found in every notebook of experienced housewives, is far from the only seasoning from this root crop. Here and "Siberian" adjika with horseradish, plum sauce-horseradish and much more.

First of all, horseradish has unique healing properties. By the number of phytoncides, it has no equal, and there is more vitamin C in its composition than in citrus fruits. The roots contain natural antibiotics that can effectively fight seasonal flu outbreaks, essential oils with their antiseptic properties, they contribute to the healing of wounds and ulcers, affecting many bacteria.

Possessing truly invaluable properties, horseradish will strengthen your immunity, and beets will help you survive the gray winter days, because, among other things, it contains folic acid, which helps produce the hormones of joy - endorphins.

Daily consumption of even one tablespoon of pickled horseradish will be an excellent prevention of colds. To save as much as possible beneficial features this vegetable, you should pay attention to proper storage.

If you have a cellar in the country, you can freely fuck. The freezer is one of the suitable options. We clean the roots, cut into small pieces 5–6 cm in size and put them in bags in the freezer. In cool places (pantries, on loggias and balconies), it would be advisable to put large and whole roots in a box, sprinkling them with sand. But small thin or slightly damaged ones are best set aside for further processing.

We have already talked about preparing a delicious seasoning from Georgian cuisine– . Now it's the turn of Russian spices. There are a huge number of recipes for horseradish preparations: with beets or plums, with tomatoes and garlic, with apples or carrots. Cooks based on this vegetable make savory sauces and condiments for main dishes. One of the most popular snacks is beets marinated with horseradish, or simply horseradish with beets for the winter.

We take 1 kg of beets, wash them thoroughly and cook until tender. The cooled vegetables are then grated. Next, prepare horseradish. Pre-soak it in cold water for a period of up to a day to be juicier. We scrape off the skin, and then grind it. the best way there will be grinding with a blender, as the container is tightly closed. If you use a meat grinder, put a bag over the outlet and secure it tightly. After all, phytoncides have such a strong effect on the mucous membrane that your tears will simply roll like hail. Horseradish we need in its pure form 200-300 g.

Then we prepare the marinade. Pour into a saucepan 200 g of water, 100 g sunflower oil, add 2 tablespoons of sugar and salt, bay leaf and cloves to taste. After the liquid boils, add 50 g of vinegar and a few black peppercorns. In a pre-prepared container, mix horseradish, beets and pour marinade. Fill the jars with the resulting mixture, sterilize for 15 minutes and roll them up with lids. Horseradish blanks with beets will go well with aspic, chops, meatballs and others. meat dishes.

A very simple and useful recipe for making horseradish in beetroot juice. We prepare and grind horseradish. Wash and peel raw beets. Using a juicer, prepare beetroot juice. Alternatively, you can grate the root crop and squeeze it through cheesecloth. For lovers of moderately spicy food, a little squeezed dry mixture can be added to the beetroot juice, which will soften the taste and reduce the spiciness.

The most popular spicy Russian snack is classic variation horseradish with beets. Being on the table, such an appetizer makes a splash and complements almost any dish. So, a horseradish appetizer will go well with meat, fish, poultry and other dishes. You can eat a horseradish snack by simply spreading it on bread.

The time when it is best to cook a horseradish dish for the table is the winter period. This fact is primarily due to the fact that the main component contains a large number of useful substances and vitamins that help a person cope with viral diseases. Horseradish root is also on its own is a natural preservative. This means that it is very easy and safe to store it even at home. Many housewives add leaves to various preservation, this allows you to give a special taste to vegetables and, of course, keep them much longer than fresh.

It is better to stock up on sharp roots when the time comes to harvest horseradish and after that try to save all the useful things that this unique product can give to a person as a delicious seasoning for the table.

It is also worth noting that beets in spicy snack not only gives a very beautiful and appetizing shade to this dish, but also helps to remove some sharpness. For those who will cook this dish, remember this rule and vary the amount of ingredients at will.

There are a lot of recipes for making horseradish, including with beets. However, not all housewives understand how to approach this correctly. complex process. The recipes below will help you cope with many difficulties and allow you to quickly and easily cook one of the most spicy and very delicious snacks to the table.

Horseradish with beetroot recipes

Marinated or in the form of a sauce - such a seasoning recipe served at the table cannot be left untouched. As a rule, this dish is snapped up like hot cakes and asked for supplements. When preparing this recipe, be careful and strictly follow the instructions for preparation.

Classic recipe for horseradish with beetroot

For this recipe, beets and fresh horseradish roots will be the main ingredients. Auxiliary components will be:

• vinegar essence - 30 gr
• sugar - 3-4 tbsp.
• salt - 2 tbsp.

In order to start cooking, thoroughly rinse and dry one kilogram of the required roots. Then, cut off the peel in a thin layer. Prepare a meat grinder or any other device in which everything will be crushed. To do this, protect the main opening of the meat grinder from the pungent smell of horseradish by putting a plastic bag on it. This trick will keep you from crying while cooking. Once all the preparations are completed, you can begin to grind the roots. After grinding, you need to cook half liter beetroot juice .

To do this, you can use a juicer. If there is none, grate the beets and squeeze out all the juice through cheesecloth. When all the ingredients are ready, everything can be combined with spices. Stir and put in pre-prepared dishes, close everything tightly with lids. You need to store the seasoning in the refrigerator, so it can stand all winter.

Homemade horseradish with beetroot sauce

For a recipe hot sauce you will need:

1. horseradish root - 200 gr
2. beets - 1-2 small pieces
3. sugar - 1 tbsp
4. salt - 1 tsp
5. water - 180 gr
6. vinegar 5% - 6 tbsp. (you can use wine or apple)

Before cooking soak roots in cold water for a few minutes. After the time has elapsed, peel the root and cut into small pieces that will fit into a meat grinder or blender. Remove the skin from the beetroot and run it through a meat grinder. Put a plastic bag on the meat grinder and pass the roots through it.

Next, you need to prepare the marinade. To do this, add salt, sugar, vinegar to the water and wait until the entire solution boils. When the marinade is ready, cool it and then add beets and chopped roots to the finished mixture, mix thoroughly and arrange in convenient containers. We put jars of snacks in the refrigerator. You can eat such a beetroot appetizer with horseradish only the next day. Such an appetizer can be successfully stored all winter, being in a cold place.

Recipes for horseradish with beets for the winter

To prepare such an appetizer for the winter at home will not be difficult even for the most inexperienced housewives. The most important condition for cooking will be patience and a great desire to taste this delicious dish.

Homemade horseradish with beets for the winter

The recipe includes the following ingredients:

• horseradish root - about 10 medium pieces
• beets - 1 piece of medium size
• vinegar 9% - 2 tbsp.
• granulated sugar- 1 tbsp
• coarse salt - 1 tsp

Cooking

Clean and wash the roots. Soak roots in cold water. Horseradish should stand in the refrigerator for several hours (average time - 5 hours). When the soaking time is up, grind it in a meat grinder or on a grater. Rinse the beets, peel and grate. Squeeze the resulting juice onto cheesecloth. Combine beetroot juice with a mass of sharp roots and add sugar, salt, vinegar and cold boiled water there. The whole mixture should be very well mixed. You need to put the prepared snack only in a pre-sterilized dish. After that, all jars must be rolled up or closed with screw caps. Seasoning can be stored all winter in any cold place.

As you can see, the procedure for preparing recipes homemade snack from horseradish with beets is not so complicated. Preparing and storing such an appetizer all winter is quite easy, you just need to stock up on horseradish roots in advance and store ready meal in a refrigerator. All health and bon appetit!

1. Wash the horseradish root under running water and pour over ice drinking water. Leave for half an hour. This is necessary so that the vegetable is saturated with moisture and becomes more juicy.

2. After the horseradish peel.

3. Grate the root on a medium or fine grater. If you are preparing a large portion, then use a meat grinder with a fine grate. Be prepared for the fact that the root is very vigorous, so when it is rubbed on a grater, tears will flow from the eyes.

4. Pre-boil and cool the beets. Then peel and grate on a medium or fine grater. You can also use only beetroot juice if you do not want to see the pulp of the vegetable itself in the seasoning.

5. Add the beets to the grated horseradish. Pour in table vinegar, drinking water, add salt with sugar.

6. Mix everything well, transfer the contents to a glass container and keep in the refrigerator for a day. 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 more liquid seasoning, add more drinking water.

Jellied, aspic, salted lard, boiled pork, dumplings or just a slice of fresh homemade bread with this spicy and vigorous addition, they will reveal the taste of familiar dishes in a new way. We will prepare horseradish with beets for the winter so that you can enjoy this fragrant and healthy vegetable seasoning until the next season.

The recipe for horseradish with beets is so simple that you just have to burn with desire and you can immediately cook in the kitchen. The main thing is to get a good, fresh, vigorous horseradish root. Well, with beets, I think there will be no problems. I had the freshest horseradish - on the same day, I personally dug out in my mother-in-law's garden.

By the way, have you ever dug up horseradish? Well, a very laborious task, especially if the bush is already 10 years old. The horseradish root is hidden deep underground (you will have to dig about half a meter to get to and not leave precious parts), so you have to work hard. But it often happens to me: suddenly you want something, so you need it at the same moment, it’s not too lazy to even wave a shovel.

Ingredients:

Cooking step by step with photos:

In this recipe cold appetizer includes ingredients such as: horseradish root, fresh beets, water, table vinegar, salt and granulated sugar. Vinegar can be used not only at 9%, but also at a lower concentration, as well as vinegar essence diluted in correct proportions. In addition, other types of vinegar are perfect - wine, apple, and so on. Some cooks even use lemon juice for this purpose.

The most difficult and problematic thing in this appetizer is to peel and grate the horseradish root. Peeling off the skin is half the trouble, but grinding it is another matter. So, we clean the horseradish root (be sure to cut off the ends) and fresh beets. The richer the color of the root crop, the brighter the finished snack will turn out. Sometimes I cook horseradish with beets, which I pre-boil. It turns out so, and so delicious. Wash the peeled horseradish under cold running water and dry it.

With the help of a metal knife-nozzle, in just a minute, the roots turn into small shavings-sawdust. I like it when the horseradish is very small. In the process, not a single tear fell from me, but when I opened the lid ... I had to take out the bowl of horseradish, tightly closing the lid, to the balcony, as all the family shouted in one voice for me to immediately put it away. No arguments that, they say, it is useful, breathe for prevention, did not help.

I chopped horseradish in 2 passes (400 grams after all). Following the horseradish, I similarly crushed into gruel and pieces of fresh beets.

It breaks through with a metal nozzle (knife) also very quickly and quite finely. Some chefs suggest using fresh beet juice rather than gruel, but I love it when horseradish is still diluted with a vegetable.

Now you will need to combine chopped horseradish with beets. I do this in several steps, although, of course, you can do it all at once. I put a piece of horseradish in the bowl with the beets and punch everything again.

From beetroot juice, horseradish root not only turns into a characteristic color, but also becomes more moist. The result is a softer and smoother texture.

We mix everything. Vapors of a substance called sinigrin glycoside, which is contained in the root of horseradish, undoubtedly make themselves felt - tears flow into three streams. But it won't last long, be patient. We also add salt, granulated sugar, vinegar there. We mix - the appetizer (or is it the sauce?) It turns out to be quite dry and crumbly, so you need water. I indicated its quantity (100 milliliters) specifically for my case, since it all depends on the juiciness of the beets. Gradually adding water to the container with horseradish, adjust the consistency of the snack yourself. In no case should it be dry, as the horseradish will still absorb water during the infusion process. If you tamp horseradish in a container with a spoon, the liquid should be level. Now taste the horseradish (quite a bit, at the tip of a teaspoon) and adjust the salt, sugar, vinegar. You understand that everyone has different tastes, but here I cook the way I like it.