Horseradish and Beet Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons white vinegar
- 3 tablespoons extra-virgin olive oil
- 3 large beets (about 2 pounds/907 grams), trimmed but not peeled
- 4 ounces/113 grams (about 1 cup) peeled and roughly chopped fresh horseradish root
- 1 to 2 tablespoons fresh lemon juice
- Carbohydrate 9 g(3%)
- Fat 5 g(8%)
- Fiber 3 g(11%)
- Protein 1 g(3%)
- Saturated Fat 1 g(4%)
- Sodium 324 mg(14%)
- Calories 86
Preparation Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks. In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste. Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold. Excerpted from King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
Preparation Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks. In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste. Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold. Excerpted from King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World by Joan Nathan. Copyright © 2017 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
