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Red And Yellow Beet Horseradish

1

pound

fresh beets, (red or yellow beets can be used for this recipe with

similar, results)

1 1/2

cups

prepared horseradish or 3/4 cup freshly grated ho

1 1/2

tablespoon

freshly squeezed lemon juice

1 1/2

tablespoon

water

Freshly, ground pepper to taste

Kosher, salt to taste

1

Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour

2

until very tender. Test with a knife-it should pull out easily. Allow an hour

3

for the beets to cool in the cooking liquid. This will give them the right

4

consistency for the sauce.

5

Cut away the very top of the beet and remove the skins. Place them in a food

6

processor and puree as fine as possible. Strain though a coarse strainer into a

7

mixing bowl.

8

If you are using prepared horseradish, squeeze as much of the juice out as

9

possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to

10

squeeze the fresh.) Mix the horseradish with the beets and add the lemon water

11

and season with pepper and salt, if needed. Allow at least 1 day for the flavors

12

to meld.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (14.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

179.9

Calories From Fat (12%)

21.53

% Daily Value

Total Fat 2.57g

4%

Saturated Fat 0.34g

2%

Cholesterol 0mg

0%

Sodium 1795.54mg

75%

Potassium 920.3mg

26%

Total Carbohydrates 42.75g

14%

Fiber 12.15g

49%

Sugar 29.35g

 

Protein 4.41g

9%