Serves 2
1500 min
Red and Yellow Beet Horseradish
Recipe GLPR0a05a3d10a5f78
A vibrant, tangy condiment that combines roasted beets with sharp horseradish. This traditional sauce develops deeper, more balanced flavors after a day of resting, making it the perfect accompaniment to gefilte fish and other dishes. The earthy sweetness of beets perfectly offsets the fiery bite of horseradish.
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Ingredients
1 pound fresh red and yellow beets with skins
1 1/2 cups prepared horseradish or 3/4 cup freshly grated horseradish
1 1/2 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon water
Freshly ground black pepper to taste
Kosher salt to taste (optional if using prepared horseradish)
Directions
Place whole, unpeeled beets in a large pot and cover generously with water. Bring to a boil, then reduce heat and simmer for approximately 1 hour until the beets are very tender—a knife should slide through with no resistance. Remove the pot from heat and allow the beets to cool completely in their cooking liquid for about 1 hour; this ensures they reach the ideal texture for pureeing.
Once cooled, drain the beets. Trim away the very top of each beet and peel away the skin—it should slip off easily. Discard any dark patches or woody areas. Cut the beets into chunks.
Transfer the beet chunks to a food processor and puree until completely smooth. Working in batches if necessary, process until you achieve a very fine, uniform consistency.
Pour the beet puree through a coarse strainer into a mixing bowl, pressing gently to extract as much liquid as possible. You should have approximately 1 to 1 1/4 cups of strained beet puree.
If using prepared horseradish, squeeze out excess liquid through cheesecloth or a fine strainer until you are left with about 1 cup; fresh horseradish does not need squeezing. Add the horseradish to the strained beet puree and stir to combine thoroughly.
In a small bowl, combine the lemon juice with the water. Pour this mixture into the beet-horseradish blend and stir until well incorporated.
Season to taste with freshly ground black pepper and kosher salt (salt is optional if your prepared horseradish is already salted). Stir well to distribute seasonings evenly.
Transfer the condiment to a storage container, cover, and refrigerate for at least 1 day before serving. This resting period allows the flavors to meld and deepen. The sauce will keep for up to 2 weeks refrigerated.
