up loaf pan or ramekin with plastic wrap. Melt 4 tbsp
ngredients in a large bowl with a big pinch each of
For the beet relish, place the beet, onion and 1/3 cup
iece of foil and sprinkle with salt and pepper, then fold
Heat oil in a medium skillet on low heat. Cook and stir onion and garlic for 5 mins. Add beets; cook and stir for 2 mins.
Add stock to pan. Cook, covered, for 30-35 mins or until beets are tender and liquid has evaporated.
Stir in vinegar, sugar and raisins. Simmer, uncovered, for 3 mins.
Heat a large skillet on medium heat. Cook and turn sausages for 8-10 mins or until cooked through.
Serve sausages with beet relish, arugula and crusty bread.
Chop beets and cabbage very fine.
Add sugar, salt, vinegar, horseradish and pepper.
Mix cold and seal tightly.
nd dry beets well. Rub with 2 tablespoons of olive oil
In dish, place cooked beets and onion, sliced thin.
Use another bowl and add together all other ingredients.
Pour juice mixture over beets and onions; refrigerate at least 3 hours (will keep 3 to 4 days).
Serve with deviled eggs or smoked fish.
00 degrees. Pat beef dry with paper towel. Heat oil in
hallow dish. Brush with olive oil and sprinkle with thyme. Season then
ie into a neat shape with string. Season beef. Melt butter
Preheat oven to 425\u00b0F.
Heat olive oil in a medium frying pan over high heat. Saute onion and garlic for 2-3 mins, until tender. Set aside.
Arrange pizza base on a baking tray. Spread pasta sauce over base then top with beef, onion mixture and cheese. Bake for 5-10 mins, until cheese is golden brown.
To make the horseradish dressing, whisk together horseradish cream, parsley and lemon juice. Season to taste.
Drizzle pizza with horseradish dressing and top with arugula. Serve.
ater.
Meanwhile, clean the beet greens with the stems; add to
Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.
ver high heat. Brush steaks with oil and season. Sear for
reme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4
Combine sour cream, parsley, horseradish, Worcestershire sauce and black pepper
gether the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover
oft.
Meanwhile, make the horseradish cream. Whip the cream in
For the roast: Combine seasonings and rub mixture over roast.
Cover and cook on low for 8-10 hours in a slow cooker.
Remove meat and let it rest for 15 minutes.
Cut diagonally across the grain into thin slices.
Serve with horseradish sauce.
While the roast is cooking, prepare the horseradish sauce by combining all ingredients.
Cover and chill.