Horseradish and Beet Sauce
A vibrant and zesty sauce combining earthy roasted beets with spicy fresh horseradish, perfect as a condiment or accompaniment. This bold sauce balances heat from horseradish with the natural sweetness of beets.
Ingredients
- •3 whole beets
- •3 tablespoons extra-virgin olive oil
- •4 ounces horseradish root
- •2 tablespoons white vinegar
- •1 teaspoon kosher salt
- •1 teaspoon black pepper
- •1½ tablespoons lemon juice
Cooking Instructions
- 1.
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.
60 min
- 2.
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.
10 min
- 3.
Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.
1440 min
