HORSERADISH AND BEETS RECIPES
HORSERADISH DEVILED EGGS RECIPE: HOW TO MAKE IT
People say, "Wow!" when they taste these flavorful, tangy horseradish deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 146 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 215mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
PICKLED EGGS WITH BEETS RECIPE: HOW TO MAKE IT
Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Provided by Taste of Home
Categories Appetizers
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 168 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 212mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 23g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
More about "horseradish and beets recipes"
SUPER QUICK SALMON GRAVADLAX | FISH RECIPES | JAMIE OLIVER
Elegant, fresh and a doddle to make, you can make this gravadlax recipe in the morning, ready in time for dinner.
From jamieoliver.com
Total Time 30 minutes
Calories 457 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 457 calories per serving
- Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
- Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
- Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
- After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
- To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over. I sometimes like to serve it with a shot of vodka on the side too. Enjoy!
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SMOKED SALMON & BEETROOT | JAMIE OLIVER SALMON RECIPE
Here’s a simple, elegant starter using just five flavours that pack a truly amazing punch. Think silky smoked salmon, tangy crunchy beets, retro cress and fresh horseradish – for me, the hotter the better. A perfect little plate that can all be prepped ahead. Get in!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 201 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 201 calories per serving
- Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.
- Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1 tablespoon each of extra virgin olive and red wine vinegar.
- Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.
- Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.
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PREPARED HORSERADISH RECIPE - NYT COOKING
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
- Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
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ROASTED BEETROOT RECIPES | BBC GOOD FOOD
Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.
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From bbcgoodfood.com
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ROASTED BEETROOT RECIPES | BBC GOOD FOOD
Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.
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RECIPES WITH CANNED BEETS | RECIPEOFHEALTH.COM
cream 1 1/2 cups sugar with 3 eggs and add 1 cup wesson oil blended with 1 1/2 cups canned beets cut into small pieces, also add 2 squares melted chocolate., sift together 1 3/4 cup flour , 1 1/2 tsp …
From recipeofhealth.com
From recipeofhealth.com
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HOMEMADE HORSERADISH RECIPE | ALLRECIPES
Grandma would make a large batch once every year by using the fresh horseradish root from her garden. Of course she grated the rock hard root finely by hand! Growing up, this was ALWAYS on the table with dinner, along with the other standard items like sweet and dill pickles. Pickled beets…
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ALL ABOUT FRESH HORSERADISH ROOT - THE SPRUCE EATS
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KELCHNER'S | HORSERADISH PRODUCTS | COCKTAIL & TARTER SA…
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From kelchnershorseradish.com
From kelchnershorseradish.com
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BALSAMIC-GLAZED ROASTED BEETS - ONCE UPON A CHEF
Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets …
From onceuponachef.com
From onceuponachef.com
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BALSAMIC-GLAZED ROASTED BEETS - ONCE UPON A CHEF
Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets …
From onceuponachef.com
From onceuponachef.com
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HORSERADISH SAUCE RECIPE - NATASHASKITCHEN.COM
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From natashaskitchen.com
From natashaskitchen.com
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HORSERADISH SAUCE RECIPE - JESSICA GAVIN
Dec 21, 2021 · Horseradish selection. Grated fresh horseradish root is the best choice as it packs the most intense spicy and pungent taste. The compound allyl isothiocyanate is immediately released, so it has the most potent experience. Over time, it will mellow. …
From jessicagavin.com
From jessicagavin.com
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HORSERADISH SAUCE RECIPE FOR ROAST BEEF
Jul 22, 2021 · Horseradish is a root vegetable used in many cuisines as a condiment. It's usually found in its prepared form, but it's also possible to buy raw horseradish and make the mixture from scratch. Although delicious, the root has a potent smell, and if the horseradish …
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From stripedspatula.com
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HORSERADISH: HEALTH BENEFITS, NUTRIENTS PER SERVING ...
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BEEF TENDERLOIN SANDWICHES WITH HORSERADISH SPREAD ...
In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and whisk to blend. Cover and refrigerate until ready to use. In a medium-size mixing bowl, toss the arugula with the extra virgin olive oil. Generously spread both sides of the French bread with the horseradish …
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From bonappetit.com
From bonappetit.com
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BEEF TENDERLOIN SANDWICHES WITH HORSERADISH SPREAD ...
In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and whisk to blend. Cover and refrigerate until ready to use. In a medium-size mixing bowl, toss the arugula with the extra virgin olive oil. Generously spread both sides of the French bread with the horseradish …
From emerils.com
From emerils.com
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10 BEST BEETROOT SALAD HEALTHY RECIPES | YUMMLY
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BEST WINTER RECIPES - BON APPéTIT RECIPE | BON APPéTIT
Dec 11, 2015 · 40 Winter Recipes That Will Distract You From 4:30 Sunsets. Creamy pastas, Flintstone-sized meats, feasts in Dutch ovens—you get the idea. ... Deep-Fried Beets with Horseradish Dip. Or …
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HOW TO EAT BEETS RAW, PICKLED, OR COOKED (BEETS AREN’T ...
Recipes commonly call for apple cider vinegar, sweet-sour vinegar, or even tarragon vinegar. Don’t be afraid to experiment to find your favorite. Slice the roasted beets thinly before pickling, and store in the refrigerator for a few days before serving. Pickled beets are …
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A collection of tried and true Italian recipes. experience the joyof italian cuisine.. The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food.
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POTATO GRATIN WITH GRUYèRE, THYME & HORSERADISH | MARTHA'S ...
Dec 20, 2021 · 3. In a liquid measure, combine the cream, the broth, and the horseradish. Mix well. 4. Cut the potatoes in half lengthwise and turn the halves cut-side down on a cutting board. With a sharp knife, slice the halves across as thinly as you can so that you …
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Oct 19, 2021 · Balance the spiciness of this peppercorn-crusted Christmas roast beef with a bright and colorful vegetable salad. We're using in-season chicories (bitter greens including radicchio, escarole, frisee, and Belgium endive) to balance the earthy beets. Serve the dish with a homemade horseradish …
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