CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
Drain and let cool.
Peel the beets, quarter and add to the food processor.
Whirl until a desired consistency is reached.
Add to the horseradish; stir well.
Add sugar, salt and vinegar according to taste.
Check for taste after two days; relish develops best flavor after about a week.
Keep covered in the refrigerator.
dd the beets cream, creamed horseradish, mustard, vinegar, and caraway seeds
an and lightly saute the beet cubes in it. Add 5
ube until smooth. For the horseradish cream, beat the cream in
Melt butter in a large saucepan, add beet, carrot, potato and onion and saute for 2-3 mins, stirring. Add stock, cover and simmer for 15-20 mins, until vegetables are soft.
Meanwhile, mix horseradish, lemon juice and creme fraiche (or sour cream, if using) together, season then set aside.
Blend soup then season. Distribute between 4 bowls then swirl in some of the horseradish cream. Serve.
hisk the eggs with the horseradish sauce. Dip the pork cutlets
Preheat oven to 425 degrees F.
Spray broiler pan with Pam and then place salmon skin side down (no need to turn this salmon) on the broiler rack. Sprinkle with salt and pepper and then cover the salmon with the horseradish and then the panko. Spray with Pam.
Bake for 10-15 minutes.
Preheat broiler and broil fish for a few minutes or until the breadcrumbs brown.
Heat oil in a saucepan and saute onions for 3 mins. Add beets and potatoes and cook for 2 mins. Add stock and simmer for 20 mins. Add dill then puree. Add beet juice, horseradish and buttermilk. Reheat gently, season to taste then ladle into soup bowls. Serve garnished with chopped chives and dill.
eets with oil. Wrap each beet in foil. Place on a
fold in sour cream and horseradish and season with salt and
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.
To prepare the fresh horseradish --
Wash and peel a
Combine flour, polenta and caraway seeds. Add 3/4 cup yogurt, milk and egg. Stir until smooth. Set batter aside for 10 mins, to thicken.
Meanwhile, process beets, remaining yogurt, garlic and horseradish until smooth. Season. Transfer to a serving bowl. Sprinkle with 1 tsp chives. Set aside.
Working in batches, melt butter in a nonstick frying pan over medium heat. Cook 4 blini (around 2 tsp batter each) for 1-2 mins per side, or until golden brown. Transfer to a wire rack to cool.
Serve blinis with beet dip and remaining chives.
Cook beets in boiling salted water for about 1 hour, drain then rinse under cold water. Peel, allow to cool and cut into thin strips.
Cook beans in a boiling salted water for about 8 mins then drain. Meanwhile, mix vinegar and oil, add a pinch of sugar and season. Toss with beans and set aside.
To serve, arrange halibut and beet on a serving plate with beans. Sprinkle with cashews, grated horseradish, and parsley. Drizzle with any leftover vinaigrette from the beans.
Preheat oven to 400\u00b0F. Wrap beets in foil and roast for 1 hour. Let cool. Peel then grate. Mix with mustard, horseradish, vinegar and 1/2 cup olive oil. Season. Set aside.
Heat a grill or grill plate over high heat. Brush steaks with remaining olive oil and season. Cook for 2-3 mins per side for medium, or until cooked to your liking. Set aside, cover loosely with foil and let rest for 5 mins.
Serve steaks with roasted beet salsa, mixed greens and crusty bread.
Drain beets, reserving liquid.
Slice beets into shoestrings.
Add enough water to beet juice to make 1 1/2 cups.
Bring liquid to boil.
Add jello and stir until jello is dissolved.
Cool and then add sugar, vinegar, horseradish, and lemon juice.
Add beets and pour into a 9\" x 9\" glass dish.
Refrigerate until salad is set.
Mix cream cheese and mayonnaise adding enough milk until it is the consistency of icing Spread over top of salad and refrigerate until serving time.
Beet greens may be prepared in the same ways that you prepare spinach or Swiss chard, but they must be young and small to be tasty.
Try cooking the greens in boiling salted water for 5 to 8 minutes.
Drain, chop and add the butter or margarine.
Toss with a fork until butter is melted.
Add the horseradish and lemon juice; mix well.
Season with salt and pepper.
Serves 4.