Beetroot horseradish is an excellent addition to the festive table and an appetizer for every day. It is combined with fish, meat and various side dishes. With aspic, horseradish with beets is generally the most advantageous combination. Learn how to cook a dish and how useful it is.

Grated horseradish with beetroot

As a seasoning, this appetizer began to be used more than a hundred years ago. She is spicy, juicy and fragrant. The product can cause appetite, and also gives the meat and fish a piquant taste.
  Harvesting the ingredients begins in the fall, when the horseradish root is already ripe.

Important! If you want to prepare a snack for the entire winter period, then prepare small jars for storing it to eat a serving at a time or two. Indeed, in an open container, the smell and taste of horseradish with beets can disappear in a few days.

An appetizer is good in that it is not only tasty, but also healthy. It is indispensable in the treatment of seasonal colds, flu, as well as the prevention of these diseases.

Calorie and nutritional value of the product

In 100 g of the finished product, only about 70 kcal. The dish is rich in carbohydrates - almost 8 g per 100 g of product. 4 g is occupied by fats and slightly more than 1 g is occupied by proteins.

What you need for cooking: kitchen appliances and utensils

Hot seasoning is elementary in cooking, for it you will need: a knife, a meat grinder or a blender, dishes with an airtight lid, jars for snacks.

Before the invention of the meat grinder, the preparation of such an appetizer took a lot of time - grating horseradish root is not so easy. He begins to emit a pungent odor, from which watery eyes and pinches in the nose. And if you have a blender - it is better to use it instead of a meat grinder.

How to cook horseradish with beets for the winter: a step by step recipe with photos

Before you start cooking, make sure that you have all the ingredients - so as not to leave the grated root, but immediately mix all the products and put the snack in jars.

Grocery list

You will need:

• peeled and boiled beets - 4 kg;

• peeled horseradish - 400 g;

• - 180 g;

• sugar - 3 tbsp. l .;

• salt - 1 tbsp. l .;

• acetic acid - 1 tbsp. l

About 3 liters of snacks can be prepared from these ingredients.

Important! When you rub the root of a sharp plant in a meat grinder, put on a piece of equipment where the product comes from, a plastic bag. This will help to avoid irritation of the mucous membranes of the eyes and nose.

It is believed that vinegar in a dish takes away the power of horseradish. In fact, it helps to extend the shelf life of the product. But you can add it at will.

Cooking process

When all the ingredients are ready, we act according to this plan:

Features of the choice of products and cooking secrets

To make the appetizer really successful, you need to follow some rules:

• buy or dig a burning root in September - then it is ripe and sharp;
• it is better to take roots up to 50 cm long and up to 6 cm in diameter - it will be easier to work with the product;
• stock up on horseradish in advance - it can be stored up to six months in the refrigerator in an unprocessed state and not lose its properties, and make an appetizer as needed;
• if the root is a little dried up - fill it with water for a couple of days;
• if you put it in the freezer for a couple of hours before working with horseradish, it will not be so caustic during rubbing;
• it is better to take beets of medium size - the fruits should be whole, round and with long uncut tails;
• you can add apples, tomatoes or just beet juice to the snack without the fruit itself - do not be afraid to experiment;
• before serving, the appetizer can be mixed with sour cream in a ratio of 2 to 1 - you get a gentle sauce with a pinworm.

Did you know? Ascorbic acid in 100 g of horseradish is 5 times more than in the same amount of citrus.

What is the use of a cooked dish

Thanks to its beneficial properties, horseradish has a beneficial effect on:

• protective function of the body - increases immunity, prevents cell mutation and oncology;
• GIT - improves the functioning of the digestive system, increases the secretion of gastric juice, helps digest food, increases appetite, helps get rid of constipation;
• excretory system - has diuretic properties, treats cystitis and other diseases of the bladder;

• heart and blood vessels - lowers cholesterol and prevents cardiovascular diseases.

Is there any harm?

It must be remembered that horseradish is a spice and addition to the dish. And because of the burning, you can’t eat a lot of it. And you should not try - for one meal you should not use more than 2 tablespoons.

You can’t eat it on an empty stomach - it will increase the secretion of gastric juice, which will digest itself, which can lead to ulcers and gastritis. Women during menstruation are also better off not getting carried away with the product - in large doses it can provoke bleeding.

A tablespoon of horseradish with beets is the norm for a single use with the main meal. With prolonged use of snacks, it is possible to provoke an exacerbation of gastrointestinal diseases, inflammation of the mucous membranes of the digestive tract.

Contraindications

You can not use this dish in the presence of such diseases:

• pancreatitis
• ulcer;
• gastritis;
• kidney and liver diseases.

It is also worth refraining from pregnant and lactating mothers, children under 4 years old.

Canning is a popular way to preserve foods. In order to prepare grated horseradish with beets for the winter, you can use one of the methods below. Pickling at home is very simple.

Recipe: horseradish with beets for the winter

To prepare a savory snack from a kilogram of horseradish you will need:

• 1 cup (approximately 200 ml) of table vinegar 9%;
• a glass of boiled water (200 ml);
• 30 g of salt and sugar.
• 1 large beetroot.

Recipe “Horseradish with beets for the winter”: step-by-step cooking instructions

1 step. First, the horseradish roots should be thoroughly washed from dirt. Then soak for 24 hours in cold water. If you are using a freshly dug root crop, you do not need to soak it. Scrape off the peel from the roots, remove the tops. Grind the horseradish with a grater or meat grinder. Since this vegetable can cause lacrimation, it is recommended to put a plastic bag on the meat grinder, which is easily fixed with a regular elastic band.

2 step. Peel the beets. Grind it with a grater or meat grinder. Mix with horseradish.

3 step. Cook the marinade. Boil the indicated volume of water, dissolve sugar and salt in it. Remove from heat and pour a glass of vinegar. Put chopped horseradish and beets in brine. Stir and pack in small jars (pre-washed). Then sterilize the containers for 20 minutes and seal with lids.

The recipe “Horseradish with beets for the winter” may include citric acid instead of vinegar. In this case, the marinade is prepared at the rate of 25 grams of acid per liter of boiling water. Salt and sugar are put in the same quantities. with beets it turns out spicy, tart and very tasty. Seasoning goes well with meat or fish.

Canned horseradish (for the winter) with beets and garlic

Garlic is added to the appetizer made by the second recipe. To prepare the seasoning, you will need:

• 300 g horseradish roots (preferably fresh);
• 1-2 medium-sized beets;
• some water (enough 50 ml);
• lemon juice - 2 tsp (can be replaced with half a spoon of citric acid or a table bite);
• 2-3 heads of garlic;
• salt.

The recipe "Horseradish with beets for the winter": cooking technology

If you use horseradish that has been dug from the earth for a long time, then after washing it should be poured with cold water. Then scrape the root crop or use a peeler to peel the skin. Using a regular grater, meat grinder or blender, the horseradish roots should be chopped. Be careful, this root crop provokes lacrimation. Grind the beets (before that they wash and clean them). Mix the ingredients. Add some water and season the appetizer with chopped garlic. Add salt to taste. Do not forget the lemon juice (or vinegar). Stir again. Arrange the seasoning in small jars. Screw the lids on and store in the refrigerator. You can eat the snack immediately after cooking, but it is better to wait a week or two so that it is properly infused and has gained strength. Serve horseradish with beets to meat, fish dishes. You can use the seasoning yourself by simply spreading it on the bread. Enjoy your meal!

Such a plant as horseradish is distributed almost throughout the globe and is widely used in the field of cooking. Horseradish leaves have long been used in the process of pickling, pickling, making kvass and tincture based on vodka - horseradish. Today, horseradish leaves are also used in conservation. Horseradish root is mainly used for making hot sauces and seasonings. Spicy and hot sauces help increase appetite, increase immunity and improve metabolic processes.

Today you will learn how to cook. The recipe for its preparation is very simple. You can cook such a spicy sauce that goes well with baked potatoes, meat, fish, simply on the basis of horseradish, and with the addition of beets. Beets will give the sauce a beautiful pink color and make it even more attractive and mouth-watering. Table horseradish recipes include the use of both raw and boiled beets. In Russia, horseradish has long been prepared and, interestingly, without the use of vinegar.

Many will immediately think that there was no vinegar in those days, but this is not so. The peasants of that time themselves produced apple and grape vinegar. It was simply believed that vinegar “kills” the specific smell of horseradish and weakens its strength and vigor. In Poland and western Ukraine at that time, vinegar was necessarily added to horseradish and it was called horseradish in Polish. Homemade Beetroot Horseradish Recipe   and vinegar, we now consider.

Ingredients:

• Horseradish roots - 200 gr.,
• Beets - 1 pc.,
• Salt - half a teaspoon,
• Vinegar - 2 tablespoons,
• Sugar - 1 tablespoon.

Beetroot horseradish - recipe

First, cook the beets until half cooked. Wash the horseradish roots. Cut ponytails and roots. Clean them. Cut along in small pieces for easy grinding. If you have a food processor or blender with a bowl, use them to chop horseradish. If not, then an ordinary meat grinder will come to your aid. During the grinding of horseradish, you want, do not want, but you will cry.

To avoid this to the maximum, put a bag on the neck of the meat grinder and tie it with threads. Thus, ground horseradish will less volatilize volatiles in the air. Peel the boiled beets and grate them on the finest grater. Grated horseradish, transfer to a deep bowl. Add vinegar, sugar, salt and beets to it. The amount of salt, sugar and vinegar can be adjusted at your discretion, because everyone has different tastes, someone likes a sweeter, salty or sour seasoning. Mix the mass.

Horseradish with beets. A photo

The real Russian vigorous product, which is invariably served with aspic or aspic, is horseradish with beets. However, not only the aspic received such an honor: boiled pork, sausage, boiled meat and lard, wrapped in spicy spices - everything becomes even more delicious and appetizing, so to speak!

No wonder such an appetizer of their horseradish with beets is a must on a festive New Year or Christmas table! You will be surprised, but it is prepared so quickly and easily that you only need 15-20 minutes to create it, but do not inhale the aroma of horseradish, as you can burn the mucous membranes!

Ingredients

• 1 beetroot
• 1 horseradish root
• 0.5 tsp salt
• 0.5 tsp granulated sugar
• 1 tsp 9% vinegar

How to make horseradish with beets

1. Some culinary specialists use only beetroot juice to create a snack, but then it becomes very burning. Peel the beets and wash them in water. We will use a whole vegetable to slightly level the sharpness of the snack. We clean the horseradish root with a knife, scraping off its surface, and rinse it in water.

  2. Grate beets on a grater with large cells, and the horseradish root - on a grater with small cells. When rubbing horseradish, try not to inhale its aroma! Optionally, you can skip the products through a meat grinder, cutting them into small pieces. This is especially true for those who procure such an appetizer in large volumes!

  3. In a container with slices, pour sugar, salt, pour 9% vinegar and mix everything properly. You do not need to add vegetable oil or other fat to the snack!

  4. Put the mass in a deep container and grind it to a puree condition with a submersible blender or pierce it in a bowl of a food processor. If the mass is too thick, then add a little boiled chilled water, but we will take care not to make the snack too liquid.

  5. We decompose it into prepared containers: jars, containers, etc. We will store it in the refrigerator or cellar, delivering it as it is consumed!

  Horseradish with beets can be mixed with sour cream, mayonnaise and other sauces if you want to get a more “sparing” product!

Mistress note

1. Fragrant red seasoning is so attractive that it can serve as a bright decoration for both everyday dishes and festive meals. Sometimes it is necessary to mask the skin of a bird or fish that has broken off during roasting, to visually smooth the edges of the boiled tongue (there are notches on them after removing the shell), to brighten the faded jellied of pike or chicken breast, to cover the places of the boiled pork on which the leaked and darkened caked fat. With all of these and many other products, with few exceptions, horseradish goes well.

2. For any culinary purpose, you need to choose the darkest, strongest and juiciest beets. Large rarely this happens, most often its middle is penetrated by white stripes - this is a sign of forage crops. It is noteworthy that not all table varieties have a burgundy peel, sometimes it is pinkish-scarlet. Detroit is just such a variety, but its taste qualities are excellent, its appearance is simply misleading. Very small, almost black beetroots also confuse inexperienced customers: the housewives believe that they are faced with a low-quality product - a stale immature vegetable. In fact, such gifts of the fields are sweeter than all the others; their vitamin composition is very rich.

Horseradish with beets is a spicy and easy-to-cook dish that does not require long-term sterilization and preparation of vegetables. Just a few ingredients, 20-30 minutes of free time - and you have a fragrant, spicy salad ready. Horseradish is a traditional Russian seasoning that gives food a more spicy and rich taste.

To make the workpiece fragrant and sharp, you need to choose high-quality roots. They should be fresh, dense, without flaws and flaws. In order not to damage the mucous membrane of the eye, it is recommended to use safety glasses when cooking dishes of their horseradish; you should also open the window in the room.

Winter beetroot with horseradish

Ingredients:

• horseradish root - 50 g;
• beets - 2 pcs.;
• salt - ½ tsp;
• sugar - 1 tbsp. l .;
• apple cider vinegar - 2 tbsp.

Cooking method:

1. Peel the horseradish root and grind it in a blender, you can rub it on a fine kitchen grater or scroll through a meat grinder.
2. If you are using a meat grinder to secure your eyes from tears, fasten a plastic bag on the outlet.
3. Boil beets, cool, peel and rub on a coarse grater. Transfer it to a deep bowl.
4. Add the crushed horseradish root to the beets and mix everything thoroughly.
5. Pour in the resulting mass table salt or sea salt, sugar.
6. Pour in apple cider vinegar (it can be replaced with wine, cherry or raspberry).
7. Mix together all the components and leave the beetroot harvest for 20-30 minutes.
8. Transfer the mass to a dry, clean jar and seal tightly. Pickled horseradish with beets for the winter send stored in the refrigerator.
9. It is advisable to soak the horseradish before cooking in cold water and hold for about a day. Due to this procedure, it will turn out juicier.
10. Serve an appetizer prepared according to this recipe with aspic or aspic, chops or meatballs, boiled pork, chicken rolls, home-made sausages.
11. Do not make such a salad for several cans. Beet roots and horseradish roots are perfectly stored in a sandbox for at least 4-5 months. Therefore, you can always cook fresh pickled beets with horseradish.
12. If you have nowhere to store boxes of sand and vegetables, and you buy beets in the winter at a market or a store, try at least preparing horseradish for such a salad. Just grind it and freeze, it does not lose its taste and aromatic qualities during freezing.
13. Beets can be prepared in the evening in advance - boil or bake in the oven, and the next day make the salad itself.

Horseradish with beets for the winter

Horseradish is a very tasty and healthy root that we use in pickles or as a hot seasoning for meat dishes. Harvested with winter beetroot horseradish is a storehouse of vitamins, minerals and trace elements - all that our body lacks in the winter.

Having prepared this horseradish appetizer with beets, you can enjoy this aromatic and healthy vegetable seasoning until the next season. And the recipe for this blank is very simple, complicated and problematic in this snack - chop the horseradish root.

Ingredients:

• horseradish root - 400 g,
• beets - 200 gr,
• water - 100-150 ml,
• vinegar 9% - 1 table. spoon,
• sugar - 1 table. spoon,
• salt - 1 teaspoon.

Cooking method:

1. Peeled horseradish is washed under running cold water and dried. Then cut it into small pieces and pass through a meat grinder or grind it with a blender. In order for this procedure to proceed with the least loss of tears, wrap the bag tightly around the meat grinder.
2. Raw beets are peeled, cut into pieces and passed through a meat grinder or mashed with a blender. If desired, in the recipe you can use not mashed beets, but only juice from it.
3. Combine the crushed horseradish and beets and mix. Add sugar, salt and vinegar. So that this appetizer is not dry, we add boiled water, with which we adjust the consistency of our billet. The data in the recipe are approximate, you can adjust the liquid, salt and sugar at your discretion.
4. We prepare containers: we sterilize the jars, boil the lids. Since the snack after opening the jar partially loses its sharpness and is consumed in small portions, it is better to use small dishes. Tightly put horseradish with beets in prepared jars, twist the lids.
5. Keep seasoning in the refrigerator. When serving, so that our sauce has a milder taste, you can add mayonnaise, sour cream or vegetable oil to it.

Table horseradish with beetroot

Ingredients:

• Horseradish roots: 400 grams;
• Beetroot: 1 pc;
• Vinegar (9%): 1 tablespoon;
• Sugar: 2 teaspoons;
• Lemon: half;
• Salt: 1 teaspoon.

Cooking method:

1. I don’t know about you, but in our family, horseradish is not a very popular addition and is served with meatballs and jellied meat, or is used in the preparation of various dishes.
2. That is why, for the winter, I store it not so much - just one jar. I prepare table horseradish strictly from the roots dug by my own hands in the summer cottage.
3. On the store counterparts of this appetizer, I have long put an end to it for two simple reasons. Firstly, it is not clear where and by whom it was grown. Secondly, numerous additives and preservatives reduce all its benefits to zero, if not negative value.
4. Prepare horseradish roots: wash in cool water from the ground and trim.
5. Peel the horseradish roots with a regular potato knife.
6. Wash and peel the beets.
7. Grind the horseradish roots in a blender. You can also use a meat grinder for this operation, but in this case, do not forget to put a plastic bag on the outlet.
8. Add to the blender bowl: beets, a teaspoon of salt (or to taste), sugar and 50 ml of water. Squeeze out half a lemon. Grind the contents of the blender bowl again.
9. Sterilize a clean jar and fill it with ready horseradish. Store in the refrigerator, no more than 4 months. When serving, horseradish can be combined with mayonnaise or sour cream.

Beetroot with horseradish, with sterilization

Ingredients:

• Beetroot - 800 gr
• horseradish - 100-120 gr
• sunflower oil - 60 g,
• vinegar 9% - 50 ml,
• sugar - 25 gr
• ground black pepper - 0.5 g,
• salt - 15 gr.

Cooking method:

1. We select young beet fruits, preferably of the same size, cut the root and head. Cook large vegetables for 40 minutes, smaller - half an hour.
2. Peel and cut into small cubes or slices. Grind fresh horseradish on a grater or meat grinder. It is better to do this process on the second, having previously put on a plastic bag at its end, thus avoiding the appearance of plentiful tears.
3. Prepared vegetables are placed in stainless (enameled) dishes, add sugar, pepper and salt. Sunflower oil is sterilized for 10 minutes and poured into a pan.
4. The contents of the container are mixed and heated over a fire to 70-75 degrees. Remove from heat, add vinegar to the contents, mix everything, fill the prepared jars with vegetables and cover with sterilized lids.
5. We pasteurize (sterilize) the jars at a temperature of 90 degrees: 0.5 liters - 20 minutes, 1 liter - 25 minutes.
6. We twist the covers.

Horseradish with beets for the winter

Ingredients:

• Horseradish - 450-500 gr,
• beetroot - 500-550 gr,
• water - 1.5 cups,
• vinegar 9% - 1 cup,
• salt - 25 gr
• sugar - 25 gr.

Cooking method:

1. Boil the root beets of medium size for about an hour, peel, cut into slices about 4 mm thick or rub on a vegetable grater with large holes. With horseradish, the same preparation as in the previous recipe.
2. Sliced \u200b\u200bbeets are stacked in jars, layering with horseradish (you can pre-mix grated beets with horseradish). Cover with plastic lids and calmly store in the refrigerator.
3. If the refrigerator is already clogged to the stop with similar workpieces, including salted mushrooms, then we are preparing the filling. We add salt and sugar to it to taste. Minimum, bring the fill to a boil. Cool. We fill it in jars, which we sterilize at a temperature of 90 degrees: 0.5 liters - 15 minutes, 1 and 2 liters - 20 minutes. Remember to seal hermetically.
4. For many, I see a lot of cabbage left on the beds, so for those who want to try it in a marinated spicy form, I ask for a recipe.

Ingredients:

• Horseradish Root - 200 Gram
• Beets - 100 grams
• Vinegar 9% - 2-3 tbsp. spoons
• Salt - 1 Teaspoon
• Sugar - 1 Tbsp. spoon
• Water - 200 Milliliters

Cooking method:

1. Start with the marinade. To do this, mix water, salt, sugar and vinegar.
2. Boil and let cool.
3. Wash and clean beets.
4. Wash and clean horseradish
5. Horseradish rub on a fine grater
6. Grate beets on a fine grater.
7. Grated beets and horseradish mix, add a warm marinade.
8. Shuffle again. Transfer to a jar, close the lid.
9. When the marinade cools down, put the jar in the refrigerator for a day. After that, the horseradish is ready.

Horseradish with beets and ground pepper

Ingredients:

• Horseradish Root - 200 Gram
• Black pepper
• Beets - 100 grams
• Vinegar 9% - 2-3 tbsp. spoons
• Salt - 1 Teaspoon
• Sugar - 1 Tbsp. spoon
• Water - 200 Milliliters

Cooking method:

1. We prepare horseradish in advance - at night we leave it in the water. Immediately before cooking, drain the liquid, and the plant itself is peeled. Cut off the lower and upper part of the horseradish root, wash its residues from dirt in the water and proceed to the grinding process.
2. You can just horseradish through a meat grinder or use a blender, or you can rub it on a regular grater.
3. Pour the crushed horseradish and beets into an enameled pan, add ground pepper, sunflower oil, sugar and salt to it.
4. Mix all the ingredients, heat them to 70-75 ° C, then remove the pan from the stove and add a little vinegar to the contents.
5. We mix the products again and start pouring the “horseradish” from the beets into cans, without waiting until it cools down. Banks must be sterilized in advance and prepared for a spin. We spread the appetizer in cans, then put them in hot water and pasteurize for 30 minutes.
6. We take out the cans from the water, hermetically seal them with boiled lids, cool the homemade blank, and then take it to a cool place for storage.
7. The product should be infused “in the cold” from a few days to a week, it all depends on the “severity” of your preferences.

Homemade beetroot horseradish

Ingredients:

• Horseradish (root) 200 gr
• Beets 100 gr
• Table vinegar 9% 3 tbsp
• Salt 1 tsp
• Sugar 1 tsp
• Water 200 ml

Cooking method:

1. The first thing you need to do is the roots: they are washed in cold water, cleaned from lumps of dirt and sand, then they need to be removed from the top layer with a scraper or knife;
2. Horseradish is washed again in water, after which it must be cut into small pieces;
3. Soak the obtained pieces of this culture in water for 6-12 hours;
4. After the required amount of time has passed, the pieces can be taken out of the water and started grinding them. As mentioned above, it is easiest to do the procedure with a blender, if one was not at hand, you can use a grater or meat grinder, having previously stocked up a mask for the face and eyes;
5. Take barely warm boiled water and pour it with horseradish in a separate bowl (water should slightly cover the grated pulp);
6. In the meantime, you can start beets (it can be either boiled or raw), which also needs to be grated;
7. The juice obtained from beets should be poured into a bowl with horseradish pulp drenched in water;
8. Introduce salt, sugar and vinegar into the resulting mixture, after which the sauce is thoroughly mixed, placed in a jar and twisted with a lid;
9. The jar needs to be refrigerated for 12 hours, which will allow all the ingredients to soak each other properly.

Harvesting horseradish with beets for the winter

Horseradish is a source of volatile production (natural destroyers of various microorganisms) and many other useful substances. And how well the horseradish appetizer is suitable for meat, and other dishes.

Ingredients:

• peeled boiled beets and peeled horseradish, about 4 kg and 600 g, respectively.
• 3 tbsp. tablespoons of sugar
• one tablespoon of salt and vinegar.

Cooking method:

1. Pre-boiled beets need to grind in a meat grinder, chop horseradish with a blender. Be careful when working with this root crop - eyes are watery from phytoncids, it is tickled in the nose and throat. Then mix the beets and horseradish, add sugar and salt.
2. After adding vinegar, the mass can be laid out in jars and twisted with lids. It is better if the workpiece is in a cool place. Some housewives use raw beets instead of boiled beets, with it the appetizer is more vigorous, but this is already a matter of taste.
3. You can also squeeze beet juice, and then add mashed horseradish, sugar, salt and apple cider vinegar to it. Pour the resulting mixture into a jar and close the lid. The seasoning is very unusual.

Classic Beetroot Horseradish Recipe

The main ingredients for this recipe will be beets and fresh horseradish roots.

Ingredients:

• vinegar essence - 30 gr
• sugar - 3-4 tablespoons
• salt - 2 tbsp.

Cooking horseradish with beets:

1. In order to start cooking, rinse thoroughly and dry one kilogram of the required roots. Then, cut a thin layer of peel. Prepare a meat grinder or any other device in which everything will be chopped.
2. To do this, protect the main hole of the meat grinder from the pungent smell of horseradish by putting a plastic bag on it. This trick will not cry during cooking. Once all preparations are completed, you can begin to grind the roots. After grinding, you need to cook half a liter of beet juice.
3. You can use a juicer for this. If not, grate the beets and squeeze all the juice through cheesecloth.
4. When all the ingredients are ready, everything can be combined with spices. Stir and put in a pre-prepared dish, close everything tightly with lids. You need to store the seasoning in the refrigerator, so it can stand all winter.

Homemade beetroot horseradish

Ingredients:

• horseradish root - 200 gr
• beets - 1-2 small pieces
• sugar - 1 tablespoon
• salt - 1 tsp
• water - 180 gr
• vinegar 5% - 6 tablespoons (you can use wine or apple)

Cooking method:

1. Soak the roots in cold water for several minutes before cooking. After the time runs out, peel the root and cut into small pieces that fit into a meat grinder or blender.
2. Rid the beets from the peel and roll it through the meat grinder. Put the plastic bag in the meat grinder and pass the roots through it.
3. Next, you need to cook the marinade. To do this, add salt, sugar, vinegar to the water and wait until the entire solution boils.
4. When the marinade is ready, cool it and after that add the beets and chopped roots to the finished mixture, mix thoroughly and place in convenient containers.
5. We put jars with appetizer in the refrigerator. There is such a beetroot appetizer with horseradish possible only the next day. Such an appetizer can be successfully stored all winter, being in a cold place.

Homemade horseradish with beets for the winter

Ingredients:

• horseradish root - about 10 medium pieces
• beets - 1 piece medium size
• vinegar 9% - 2 tbsp.
• granulated sugar - 1 tbsp.
• coarse salt - 1 tsp

Cooking:

1. Peel and rinse the roots. Soak the roots in cold water. Horseradish should stand in the refrigerator for several hours (average time - 5 hours). When the soaking time is up, grind it in a meat grinder or on a grater. Rinse the beets, peel and grate.
2. Squeeze the resulting juice on gauze. Combine beetroot juice with a mass of sharp roots and add sugar, salt, vinegar and cold boiled water there.
3. The whole mixture should be mixed very well. Putting prepared snacks is necessary only in previously sterilized dishes. After that, all banks must be rolled up or closed with screw caps. Seasoning can be stored all winter in any cold place.
4. As you can see, the procedure for preparing homemade horseradish and beetroot recipes is not so complicated. To prepare and store such an appetizer all winter is quite easy, you just need to stock up on horseradish roots in advance and store the finished dish in the refrigerator.

Horseradish and Beetroot Recipe

One of the most popular healthy and delicious seasonings in Russian cuisine - horseradish with beets is perfect for meat, fish, lard, boiled and baked potatoes, cold dishes, aspic and meat and fish.

Ingredients:

• horseradish roots - 300 g
• beets - 3 pcs.
• sugar - 1 tbsp. spoons
• salt - 1 tbsp. spoons
• vinegar - 1/2 cup
• hot water - 2 tbsp

Cooking method:

1. Peel the horseradish and wash it thoroughly. Then, we pass through the meat grinder.
2. We clean the raw beets and also pass them through the meat grinder into the same container. Mix horseradish with beets.
3. Fill the mixture with hot water. Add sugar, salt and vinegar to taste. Mix everything thoroughly and leave for 2-3 hours.
4. After this time, we spread the cooked horseradish with beets in jars. Store in a cool, dark place.
5. I recommend everyone to cook horseradish with beets for the winter! This is not only a delicious seasoning, but also very useful, because it contains so many useful vitamins and minerals, which we especially miss in the winter!

Beetroot Horseradish Sauce

Ingredients:

• Horseradish - 100 g
• Beets - 1 pc.
• Water - 90 ml
• Salt - 0.5 tsp.
• Sugar - 0.5 tbsp. l
• Vinegar - 2 tbsp. l

Cooking method:

1. We prepare the marinade and in a saucepan we mix water, sugar, salt and vinegar.
2. Bring the mixture to a boil, turn off and let cool to room temperature.
3. Soak the horseradish root in cold water for 15-20 minutes.
4. After 20 minutes, thoroughly clean the root and grind it with a combine or meat grinder.
5. We also grind the boiled beets.
6. Mix the chopped horseradish and beets.
7. Pour the mixture with the cooled marinade.
8. If desired, grind the mixture until smooth.
9. We let the finished dish stand in the refrigerator for several hours, or better, overnight.
10. If we want to save horseradish for the winter - we lay out the finished product in prepared, sterilized banks and roll up.
11. We store horseradish with beets in the refrigerator.
12. We make small jars with a workpiece, the horseradish turns out to be moderately sharp, if you like it more sharply, then we simply squeeze the juice for the color from the beets, and we do not add the pulp itself.

Beetroot horseradish recipe for the winter

Ingredients:

• horseradish root - 300 g;
• beets - 300 g;
• sugar - 3 tsp;
• salt - 2 tsp;
• vinegar 9% - 100-120 ml;
• water (cold boiled) - 300 ml.

For processing cans:

• vinegar 9% - 30-50 ml.

Cooking method:

1. To prepare the workpiece, I took these ingredients. The weight of horseradish and beetroot is indicated in the already cleaned form. Soak the unrefined horseradish root in cold water for 30 minutes. Then peel the horseradish and beets. Read more:
2. Put a bag on the meat grinder and fix it with an elastic band, as in the photo - if this is not done, then when you exit the meat grinder twisted horseradish, your eyes will water very much.
3. Pass horseradish and beets through a meat grinder directly into a bag, then transfer to a bowl.
4. It happens that horseradish itself is rather dry, and beets sometimes lack juiciness, therefore, for juiciness of the workpiece, you need to add water.
5. Adjust the amount of water to your taste (I added 300 ml of water), focus on the juiciness of horseradish and beetroot.
6. Then add sugar, salt and vinegar, mix well. I recommend that before mixing horseradish with beets, go outside or onto the balcony, otherwise everyone who is in the house will begin to cry from the vigor of the workpiece.
7. While preparing the jars, cover the blank with cling film, making a couple of punctures with a knife on the surface of the film.
8. Process the jars for the workpiece with vinegar, for this, pour vinegar into the jar, close the lid, shake well, then transfer to the next jar and do the same actions. Spread the horseradish with beets in jars, close with a screw or capron lid and store in the refrigerator. In a day, horseradish with beets can already be tasted.
9. Horseradish with beets, prepared for the winter according to this recipe, is an excellent preparation that will help diversify the winter menu.