Beetroot and horseradish sauce recipe

Beetroot and Horseradish Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Beetroot and Horseradish Sauce is a delightful combination of earthy sweetness and fiery kick. Made with fresh beetroots and tangy horseradish, this sauce is perfect for adding a burst of flavor to your favorite dishes. Whether you use it as a dip, a spread, or a condiment, this vibrant sauce is sure to impress. The rich color and unique taste of this sauce make it an excellent addition to any meal.

Keywords: beetroot, horseradish sauce, recipe, condiment, flavor

Beetroot and horseradish sauce recipe details

Beetroot and horseradish sauce recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

100 g	fresh horseradish root, peeled and finely grated
400 g	or slightly less, fresh beetroot, boiled just soft, peeled after cooking, cooled and medium grated
1 tbsp	runny honey OR
1 tbsp	caster sugar
125 ml	white wine vinegar

Instructions

Horseradish is a hard and slightly woody, white or creamy tap root, somewhat similar to a parsnip but considerable longer and with an irregular surface texture, often quite misshapen and sometimes with small offshoots. You will never find one that is totally complete as the thinner end of the root is either cut or torn off when pulled from the soil. It is quite pungent and likely to cause a lot of tears and sometimes pain at the back of the throat and nose, in consequence of a strong mustard-like oil that is released when its cell walls are destroyed which is often impossible to completely avoid. These effects can be experienced when peeling and cutting the root, but will be most intense when grating! A face mask or diving goggles can reduce these problems.

To minimise these effects, it may be better to purchase a jar of grated horseradish which is quite commonly available. It is may be freeze dried or preserved in a vinegar. If using preserved type of horseradish, you may need to reduce the amount of white wine vinegar used. If using freeze dried type, follow usage and preparation instructions provided. It is also available, sometimes boiled to reduce intensity, grated and frozen from some supermarkets, but not commonly.

For those unused to handling beetroot, it is an intense purple-red, almost bulbous tap root, similar in size and shape to turnips. It will stain fingers, clothing and work surfaces when raw and considerably more when cooked. I therefore suggest covering work surfaces with foil or film in advance, use disposable plastic gloves to protect hands and an apron to protect your clothes when handling, especially after cooking.

To cook the beetroot, boil unpeeled in lightly salted water. Reduce heat once boiling and simmer until soft. Check after about 20-25 minutes with the point of a knife. If the point goes in easily they are cooked. If there is resistance, cook for a few minutes longer. Drain, but exercise extra care as the water will be quite strongly coloured. Allow to cool until warm enough to handle comfortably, and peel by scraping with a knife. The peel will come off easily. Continue to cool completely.

Grate horseradish into a bowl. Grate the cooled beetroot and mix together. Precision is not important at this point. Add remaining ingredients and mix thoroughly. Place in glass serving dish (ceramics and plastics may discolour permanently and plastics may absorb the odour of horseradish and vinegar). Chill before serving.

Although it is most commonly used as an accompaniment to fish dishes, it also used to accompany several classic eastern-European and Jewish meat dishes, including many based on the great variety of sausages and salamis available, and others. It is also often used in conjunction with salt beef although mustard is just as common.

Despite the rather basic procedures that should be well within almost anyone’s skill levels, I have rated this recipe as ‘tricky’ solely because of the handling precautions I have specified.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a