Homemade horseradish and beetroot recipe

We all understand the necessary properties of beets and horseradish. Beets contain a huge amount of necessary microbes and vitamins that help us cleanse the body of harmful substances and at the same time fill it with vitamins B, C, calcium, phosphorus and magnesium. Horseradish is also very useful for our body. It contains vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C even more than in orange and lemon. Also, in order to avoid getting sick during colds, you just need to add horseradish to your diet.

This is precisely why we love to prepare appetizers from beets and horseradish for our table, i.e. not only because it is very tasty, but also very useful! And now we will look at a very simple, tasty and vitamin-packed recipe for homemade horseradish with beets.

Horseradish with beets: recipe for making.

So, how to prepare horseradish with beets at home, spending a small amount of time? Very simple. We will need:

400-500 grams of horseradish;
200-350 grams of fresh beets;
1 tablespoon 9% vinegar;
100-150 ml of water;
1 tablespoon sugar;
1-2 teaspoons salt.

For our seasoning, we choose the most vigorous horseradish (if you like a spicy snack), medium-sized beets, sugar, salt, water, vinegar. In addition to 9% vinegar, you can also choose vinegar of the lowest concentration or completely replace ordinary vinegar with apple, wine, etc. So let's get started.

First, let's prepare the horseradish. You need to peel the horseradish and wash it well. Next we have to grind it. First, cut the horseradish into pieces, and then you can turn it through a meat grinder, grate it or grind it in a blender. Choose a method that is more successful for you, but be careful, because horseradish is quite vigorous, so save your eyes and nose.
Next, take the freshest beets, wash them, and remove the skin. Now we need to grind it in the same way as horseradish.
The next step is to mix the resulting masses into one. We take a deep plate, first put the beets, and then evenly add horseradish to it and mix thoroughly. Fundamentally! Don’t forget that horseradish is very pungent and don’t lean close to the plate with the resulting hot consistency.
Next, add salt, sugar and vinegar in the indicated proportions to a common plate.
What we got was a fairly thick mass, colored the color of beets. The mixture does not have to be very thick and dry. So we add water. 100-150 ml will be enough, it all depends on how juicy the beets are for you.
Before putting the mixture into jars, we first need to sterilize the jars and boil the lids. It is better to choose small containers so that it is convenient to store, also so that one jar can be quickly eaten and not left open forever.
Now we put our horseradish and beets into jars, screw the lids on tightly and leave them in the refrigerator for a day. The next day you can enjoy a delicious appetizer that will go perfectly with the first course, jellied meat, dumplings, and, in fact, any second course, especially a meat dish!

Horseradish with beets

That's the whole secret of making a mind-blowing appetizer - horseradish seasoning with beets.

Recipe for horseradish with beets for the winter.

If you liked the recipe for quickly making our snack, but would also like to prepare beets with horseradish in jars for the winter, then we will present to your attention another recipe.

For preparations for the winter, we will need the same ingredients, but we will add not raw beets, but boiled ones. For our twists, let's take:

4 kg beets;
600-700 grams of horseradish;
3 tablespoons sugar;
1 tablespoon salt;
1 tablespoon of vinegar (you can take 6% or (9%).

First, carefully wash the beets and set them to cook over medium heat. When it is ready, you need to peel it and pass it through a meat grinder, or grate it on a small grater.
Next, take the horseradish, rinse it, peel it and finely grate it or grind it in a blender.
Take a deep plate and put the beets into it. Then add horseradish to it in parts and mix everything properly.
Now add sugar, salt and vinegar in the indicated proportions, and then mix everything well again.
We take sterilized jars prepared in advance and lay out the resulting mass. Next, you need to roll up the jars with sterile lids, or you can use screw-on lids.
Now you need to put the jars in a cool place. So beets with horseradish in jars can be stored all winter. That's all! Simple, fast and delicious!

Horseradish with beets for the winter is not only an excellent seasoning for any dish, but also a necessary and necessary supplement for your body during the winter cold and illnesses. This is a good way to vary any table, be it an ordinary home dinner or a gala feast! Amaze your own family! Bon appetit and don't get sick!

Horseradish with beets for the winter

Saturday, November 14, 2015

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

The recipe for horseradish with beets is so simple that you just have to get the urge and you can start cooking right away in the kitchen. The main thing is to get good, fresh, vigorous horseradish root. Well, I don’t think there will be any problems with beets. I had the freshest horseradish - dug up with my own hands from my mother-in-law’s garden that same day.

Ingredients:

Making a dish step by step:

The recipe for this cool snack includes ingredients such as horseradish root, fresh beets, water, vinegar, salt and sweet sand. Vinegar can be used not only at 9%, but also at the lowest concentration, as well as vinegar essence, diluted in the correct proportions. In addition, other types of vinegar are also excellent - wine, apple, and so on. Some cooks even use lemon juice for this purpose.

The most difficult and problematic part of this appetizer is peeling and grating the horseradish root. Removing the skin is half the trouble, but chopping it is another matter. So, we peel the horseradish root (be sure to cut off the ends) and the freshest beets. The richer the color of the root vegetable, the brighter the finished snack will be. From time to time I cook horseradish with beets, which I boil earlier. It turns out both delicious and delicious. Wash the peeled horseradish under cool running water and dry.

Previously, I crushed horseradish root using a meat grinder (you can see it in the recipe for Horseradish for the winter), but now I do it in a blender (with a bowl). I cut the root into small pieces and put it in a container.

Using an iron knife attachment, the roots are transformed into small shavings-sawdust in almost a minute. I like it when the horseradish is quite small. During the process, not a single tear fell from me, but when I opened the lid. I had to take the bowl of horseradish, tightly closing the lid, onto the balcony, because everyone in the house shouted in one voice for me to immediately remove IT away. No reason that, they say, this is useful, breathe for prevention, did not help.

I crushed the horseradish in 2 batches (400 grams, after all). Following the horseradish, I similarly crushed pieces of fresh beets into a pulp.

It breaks through with an iron nozzle (knife) also very quickly and quite finely. Some chefs suggest using the juice of the freshest beets rather than the pulp, but I like it when the horseradish is diluted with the vegetable.

Now you will need to combine the crushed horseradish with the beets. I do this in several steps, although, of course, it can be done in one go. I put some of the horseradish in the bowl with the beets and punch it all through again.

From beet juice, horseradish root not only turns the appropriate color, but also becomes more wet. The warmest and smoothest texture comes out.

Now add the beetroot-horseradish mass to the rest of the crushed horseradish.

Mix everything. The vapors of a substance called sinigrin glycoside, which is contained in horseradish root, certainly make themselves felt - tears flow in three streams. But it won't last long, be patient. Add salt, sweet sand, and vinegar there. Stir - the appetizer (or is it the sauce?) comes out quite dry and crumbly, so water will be useful. I indicated its quantity (100 ml) specifically for my version, because it all depends on the juiciness of the beets. By evenly adding water to the container with horseradish, adjust the thickness of the snack yourself. Under no circumstances should it be dry, because the horseradish will still absorb water during the infusion process. If you press the horseradish into the container with a spoon, the water should be level. Now taste the horseradish (very little, on the tip of a teaspoon) and adjust the salt, sugar, vinegar. You realize that everyone has different tastes, but here I cook the way I personally like it.

All that remains is the most common and easy thing - put the horseradish and beets into suitable containers with lids. Don’t forget to prepare the dishes (and lids too) in advance: the jars must be sterilized and the lids must be boiled. Do not use oversized containers: it is most convenient to take baby food containers with a capacity of no more than 200 ml. Place the horseradish and beets into jars, pressing tightly with a spoon, and screw on the lids. We store this appetizer-sauce-condiment in the refrigerator.

You can take a sample after a day. My tasting was simply wonderful: homemade fresh rye-wheat bread, fragrant salted lard (check out the layers of meat) and horseradish with beets. It was amazing!

Horseradish with beets - 6 recipes for making it at home

A Russian feast is not complete without a spicy appetizer. Horseradish, which has a special taste, is served with jellied meat, jellied meat, and fish dishes. In addition to the traditional version, you can especially prepare horseradish with beets; the recipes will amaze even the most experienced chefs!

Traditional homemade horseradish with beets

Required products:

horseradish root - 150 g;
beets - 1 pc.;
sugar - 2 tbsp. l;
salt - 1 tsp;
vinegar 5% - 6 tbsp. l.

Manufacturing development:

Wash the roots well, clean them, wipe dry with a napkin.
You can grind horseradish on a small grater or using a meat grinder. If you need to prepare a small amount of snack, a grater will do, but it’s easier to use a meat grinder.
Horseradish itself is quite caustic. When preparing it, care must be taken to avoid burning your eyes. Therefore, if you grind it with a meat grinder, it is better to tie a bag to it, then the bitter fumes will not cause inconvenience.
Peel the beets, grate or chop with a meat grinder, squeeze out the juice, add to the horseradish. For those who don’t like a very spicy appetizer, you can add beets along with the pulp.
Next, add salt, mix sugar, pour in vinegar. Place into clean jars and close with lids.
It is necessary to work with horseradish quickly. Therefore, it is better to prepare everything you need right away.
This snack can be stored for quite a long time in the refrigerator, but over time it loses its strength. The perfect option is to prepare the snack in small portions.

Prepared as a sauce

The spicy appetizer is prepared according to any traditional recipe or with additives. The only difference is that it contains water. It is necessary to add boiled water, bring the appetizer to a watery sauce.

It is better to take boiled water and pour in portions. The mixture will change as you add it.
You should be aware that when adding water you will need to increase the portion of sugar, salt, and vinegar. The ingredients can be boiled together and poured over the crushed root.
Color the sauce with beets without pulp, then less water is needed.

Basic information: no need to cook the sauce! Cook quickly in a ventilated room.

No added vinegar

To preserve the beneficial characteristics of horseradish, almost all housewives prefer to cook without vinegar. They also note that vinegar kills the spiciness, so the taste of the snack will be explosive!

Required products:

300 g - horseradish roots;
1 tbsp. spoon of sugar;
1 teaspoon salt;
1 beet.

Manufacturing development:

Soak the roots in water, thoroughly clean and dry. Grind using the convenient method.
Peel the beets and grate them. Squeeze out the juice and pour it into the container where the snack is located.
Add salt, sugar, mix, put into jars.
Place in the refrigerator for 10 hours, during which time it will have time to brew.

The appetizer doesn’t last very long without vinegar, but the taste is excellent!

Horseradish with beets for the winter

To enjoy this spicy snack all year round, you need to prepare horseradish with beets for the winter according to a special recipe. Containers, sterilize, store in a cool place.

Required products:

horseradish roots - 500 g;
water - 300 ml;
vinegar essence - 50 ml;
sugar - 3 tbsp. spoons;
salt - 1.5 teaspoons;
beets - 1 pc.

Manufacturing development:

Grate or chop the peeled and washed roots with beets. Mix well.
Boil water with sugar and salt. When bubbles appear, pour in the essence. Remove from heat and pour brine over the chopped roots.
Mix quickly, the smell will be pungent! Place in jars, close with lids or roll up.
When it cools down, it needs refrigeration for storage. You can eat after 12 hours.

To experience the freshest taste of spicy horseradish all year round, you should freeze it. Take out and use as needed.

How to create with tomatoes

In combination with tomatoes, the appetizer will give an indescribable and unusual taste. It will differ from horseradish with homemade beets not only in taste, but also in color. The recipe is perfect for those who love the test with ground horseradish appetizers!

Required products:

horseradish roots - 400 g;
sugar - 2 tbsp. l;
salt - 1.5 tsp;
large tomato - 2 pcs.

Manufacturing development:

Cut the skins of the tomatoes and pour boiling water over them. Then place it under a tap with cool water. Remove the skins and chop the tomatoes with badland. If the grains are confusing, rub the tomato juice through a sieve.
Pour the crushed root with juice, add salt and sugar. Mix everything and cover with a lid.
Leave without refrigeration for 3 days. Carefully open the lid and stir again. Test, it should taste slightly sour. It appears during the fermentation process of tomatoes.

Recipe with apples

Horseradish with apples is something out of the norm, because usually everyone is used to a snack with beets. Thanks to this recipe, you can break stereotypes and even cook it with apples!

Required products:

horseradish roots - 250 g;
1 large apple;
sugar - 3 tbsp. l;
salt - 1.5 tsp;
vinegar 9% - 3 tbsp. l.

Manufacturing development:

Grind horseradish with apples. You can take both greenish and reddish apples. There are no preferences with their choice; you can also add a little beets for color, but this is not necessary.
Pour sugar and salt into water and boil the brine. When it boils, pour in vinegar. Immediately remove from heat, pour in the appetizer, and mix everything.
Quickly put it in a jar and cover with a lid. When it cools down, keep in the refrigerator for 7 hours, after which the snack is ready.

What dishes goes well with horseradish and beets?

Most often, hot sauce is served in the winter, when it is customary to prepare jellied meat. Modern housewives do not deviate from Russian traditions, but are constantly experimenting with recipes and tastes. It is served with any meat or fish dishes. It is used to prepare very tasty sauces, sandwiches and decorate dishes. Serve in gravy boats or place a small amount directly on a plate with the main course. Horseradish with beets will be a decoration and a useful addition to the feast!

Tips and advice

To avoid crying while making sharp roots, you can put water in your mouth and hold your breath. By taking a sip of fresh water every time, it will be easier to create this.
If the roots have been planted, they must be soaked in cool water for several hours.
The roots are frozen peeled and dried.
It is easier to grate previously frozen roots.
To avoid burning your hands, you must use gloves. It is not allowed to mix the snack with your hands.
You can vary the taste with spices, garlic, dry herbs.

Horseradish with beets: a spicy snack sauce for the winter

Horseradish is considered a weed, but almost all of our fellow citizens are in no hurry to get rid of it and even deliberately grow it on the edge of the garden. This is due to the fact that the leaves of this plant are irreplaceable when canning vegetables, and the root serves as the basis for a popular seasoning - horseradish. Most often it is made with tomatoes, but horseradish with beets is also one of the favorite preparations for the winter. It is made from raw and boiled beets, also from beet juice. Adding other vegetables also affects the taste of the seasoning. This sauce is served with jellied meat and used to make sandwiches.

Individual manufacturing

When choosing horseradish roots for making seasoning, preference is given to smooth and not limp specimens. If the horseradish has faded a little, it can be restored to elasticity by soaking it for several hours or even overnight (that is, at night) in cool water.
You can use any variety of beets for appetizers, but a more catchy and healthy sauce comes from salad types of vegetables. It can be recognized by its small size and rich color.
The esters found in horseradish bark cause lacrimation, so you need to work with it carefully. When grinding a hot product in a meat grinder, place a tight bag on it, into which the horseradish puree will flow. You can also transform horseradish into puree without much effort using a blender.
Horseradish with beets can be raw or boiled. Raw seasoning is usually the hottest, and also the most capricious.
In order for the horseradish-beetroot snack to last longer, the jars underneath need to be washed with soda and sterilized. Lids also need to be sterilized. They are usually boiled for this purpose.
It is necessary to close the horseradish with metal lids that ensure tightness. Plastic ones may not cope with this task. Density is needed not only to ensure the safety of the snack, but also to prevent the seasoning from running out. In order to have time to eat the sauce before it fizzles out, it is recommended to put it in small containers, the size of which does not exceed 0.25 liters. These could be jars of tomato paste, mayonnaise, baby food, or caviar.

Horseradish appetizer with raw beets

Composition (per 0.75 l):

fresh beets – 0.4 kg;
horseradish root – 0.2 kg;
sugar – 10 g;
salt – 10 g;
apple cider vinegar (6 percent) – 120 ml;
water – 120 ml.

Peel the beets, cut into pieces that fit freely into the socket of the meat grinder.
Peel and cut the horseradish into small pieces.
Grind the root vegetable pieces through a meat grinder.
Place the bag on the meat grinder and pass the horseradish through it.
Mix horseradish puree with beetroot puree.
Boil the prescribed amount of water. Mix it with sugar, salt and vinegar. Allow to cool to room temperature.
Pour the resulting marinade over the beets and horseradish and stir.
Wash jars with a capacity of no more than 0.25 liters with soda, hold over steam or heat in the oven. Fill them with snacks.
Boil the iron lids for 5 minutes. Use them to cover jars filled with beetroot-horseradish mixture.

The appetizer made according to the recipe should be stored in the cold. If the house does not have a fairly cool cellar, then you will have to find space in the refrigerator for this preparation. Apple cider vinegar in this recipe can be replaced with table vinegar (9 percent). You will need 80 ml of it, and then you will have to take 160 ml of water.

Not a bad recipe 7

Horseradish with beet juice for the winter

Composition (per 0.75 l):

horseradish root – 0.6 kg;
beets – 0.6 kg;
vinegar essence (70 percent) – 30 ml;
sugar – 60 g;
salt – 15 g.

Soak the horseradish root in cool water for several hours. Cut off the ends of the roots, peel them, and chop them.
Place the horseradish root pieces in a blender glass. Turn on the device, grind the burning plant to a puree. Transfer to a bowl.
Peel the raw beets and cut into small pieces. Puree them using the same method as horseradish.
Squeeze the juice out of the crushed beets through several layers of gauze.
Mix beet juice with sugar, salt and vinegar essence. Pour it into the horseradish puree and stir.
Sterilize small jars using any method convenient for you, fill them with the resulting consistency, close tightly and put them in the refrigerator.

The seasoning made according to the given recipe has a strong taste, because the horseradish in it is diluted only with beet juice, and not with its pulp.

Not a bad recipe 7

Horseradish with boiled beets and onions

Composition (per 1 l):

horseradish root – 100 g;
onions – 100 g;
beets – 0.5 kg;
water – 0.6 l;
salt – 20 g;
honey – 80 g;
apple juice – 125 ml;
citric acid – 1 g;
dark and aromatic peppercorns - to taste.

Boil or bake the beets until tender, cool, peel and coarsely grate.
Remove the skins from the onion and cut into thin half rings.
Grate or chop the horseradish root using kitchen equipment.
Carefully wash and sterilize the small jars and allow them to dry.
Place 2-3 peppercorns at the bottom of each jar, then distribute the beets among the containers.
Place onion half rings on the beets. Place horseradish puree on top.
Boil water, dissolve salt and citric acid in it. Allow the marinade to cool to 40 degrees. Mix it with honey, then with apple juice.
Pour the marinade into jars.
Seal the jars and store in the refrigerator.

If you want to store the snack indoors, sterilize the jars with it in a water bath for 10-15 minutes and only then roll it up. It is better to cool this workpiece evenly, in a steam bath. This will increase its resistance to unfavorable storage conditions.

Not a bad recipe 3

Boiled horseradish with beets

Composition (per 1.5 l):

horseradish – 0.3 kg;
beets – 0.75 kg;
apples – 0.5 kg;
salt – 20 g;
sugar – 0.2 kg;
vinegar essence (70 percent) – 20 ml.

Peel, cut, and grind apples, horseradish and beets.
Add sugar and salt to the resulting mass and stir.
Sterilize the jars and boil suitable lids.
Heat the mixture of horseradish, beets and apples over low heat until boiling. Boil the mixture for 10-15 minutes.
Pour in vinegar essence and stir.
Place the hot seasoning into prepared jars and seal them.

The sauce made according to this recipe has a slightly less spicy taste than that made using classical technology, and stands well even at room temperature.