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.
In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
Add horseradish to beets and mix well; refrigerate until ready to serve.
Heat sugar, vinegar and horseradish.
Add to
beets. Refrigerate overnight.
Drain before serving.
nch intervals. Combine the mustard, horseradish and oil and brush all
ps off, and peel the beets. If you're concerned
or 8-10 mins. Add beets to the pan and continue
racked black pepper. Toss the beets in the remaining 2 tbsp
eat to medium and add beets. Simmer for 10-15 mins
Preheat the oven to 400\u00b0F. Place the onions and beets cut-side down on a baking tray then drizzle with oil. Bake for 35-45 mins, turning halfway through.
Cook the potatoes in boiling, salted water for 15-20 mins, until tender, then drain. Add the milk and butter to the pan then mash until smooth. Mix in the parsley and horseradish sauce then season.
Distribute potatoes on top of beets and onions. Top with cheese then place back in the oven for another 15 mins, until the top is golden and bubbling. Serve.
75.
Wash and trim beets, but do not peel.
>beets with a medium coarse grater and set aside.
Scrape horseradish
mall bowl combine half of horseradish and oil. Season to taste
Cut the greens from the beets, leaving about 1 inch of
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.
the stems on the beets.
(Do NOT wash
Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes.
Pour over the beets.
Cover; refrigerate 24 hours.
wash, peel and dice the beets. Place in a medium saucepan
Over medium flame heat vinegar, salt and sugar just to dissolve the sugar.
Remove from heat and add cold water.
In a food processor with metal blade add horseradish and beets.
Add vinegar mixture to help process.
If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture.
Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator.
The more you open the jars the weaker it becomes.
inutes.
Remove foil, turn beets and cook for another 25
Cook beets in boiling water 35-40 minutes until tender (or buy diced pre-cooked, then you can forget steps 2 and 3).
Drain and rinse under cold running water to cool.
Peel and dice.
Combine next 5 ingredients in a serving bowl.
Add beets and mix gently but well.
Refrigerate 1-2 hours.
Serve sprinkled with parsley or dill.