How to cook a snack of beets with horseradish. Horseradish with homemade beets

Every year I cook horseradish with beets according to this recipe for the winter. Such a preparation perfectly complements dumplings, meat, aspic, lard, it can also be added to sauces, salads. Homemade horseradish with beetroot great taste And the aroma is much better than bought in the store. Cooking such a blank is very simple, the most important thing is good, fresh root hell. In villages, it grows in almost every yard, in the markets it is sold both by the piece and by weight. I recommend you try it too!

Ingredients

To prepare horseradish with beets for the winter you will need:
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 jars:
vinegar 9% - 30-50 ml.

From the indicated amount of ingredients, I got about 1 liter of workpiece.

Cooking steps

Put a bag on the clamp on the meat grinder and secure it with an elastic band, as in the photo - if this is not done, then when the twisted horseradish leaves the meat grinder, your eyes will water very much.

Pass horseradish and beets through a meat grinder directly into the bag, then transfer to a bowl.

Treat the jars for harvesting with vinegar, to do this, pour vinegar into the jar, close the lid, shake well, then pour into the next jar and follow the same steps. Spread horseradish with beets in jars, close with a screw or nylon lid and store in the refrigerator. A day later, horseradish with beets can already be tasted.

Horseradish with beets, cooked for the winter according to this recipe - excellent workpiece, which will help diversify the winter menu.

Delicious and pleasant preparations!

Friends, do you still buy horseradish in the supermarket? Don't do it anymore! Knowing some tricks, it will not be difficult to cook homemade horseradish with beets. Wise housewives have been preparing traditional Russian horseradish for a long time for the winter, so that they can regale the family with delicious natural seasoning throughout the winter. The recipe for horseradish with beets at home is no less spicy and tasty than Caucasian or vigorous. Serve seasoning equally well with meat or fish dishes, it can also be added as an ingredient for cooking different sauces. In addition, it perfectly strengthens the immune system and warms in cold weather. And that's not all of its useful properties.
Horseradish is a natural antibiotic, so it perfectly protects the body from infectious diseases, increases appetite and improves bowel function. A essential oils, which it contains, have antiseptic properties. They are no worse than antibiotics destroy pathogenic bacteria and viruses. But it should be noted that horseradish is not useful for everyone. For those who suffer from diseases digestive system and kidneys, it should be used with caution, and the product is generally contraindicated for pregnant women.
You can cook horseradish with beets right away big portion for the future. However, it is best to make the seasoning in small quantities and consume it fresh. Since horseradish roots, which were dug out in late autumn after the first frosts, are remarkably stored in a cellar in a bag or dry sand until spring without loss of taste and useful qualities. But such roots before cooking require mandatory pre-soak V cold water. You can also dig horseradish in the spring before the first thunderstorm. Then the taste of the seasoning will be sharp and sharp, which will definitely take your breath away and “knock out a tear.” Dug up horseradish at another time, will not allow you to taste all its charms and experience thrill will not work.

Ingredients

Horseradish root - 2 pieces of medium size
Beets - 1 small piece
Table vinegar 9% - 2 tablespoons
Salt - 0.5 teaspoon
Sugar - ¼ teaspoon

How to cook a blank at home step by step

1. To prepare horseradish with beets, we need products: horseradish, beets, vinegar, salt and sugar.

2. Unpeeled strong and juicy horseradish roots without damage and defects, fill cold water and leave for at least half an hour. The thickness of the roots is desirable to be no less than the thickness of the finger. Thin horseradish sauce will not be hot enough.

3. At this time, clean and rub on fine grater beets. It is usually used fresh, but boiled or baked pulp is also suitable. In addition, you can not add beet pulp at all, it is put exclusively for beautiful color Or make the seasoning less spicy. It will also be enough to squeeze the juice out of the beetroot mass through a cotton cloth. This will give the seasoning an elegant look.

4. Peel the soaked roots.

5. Grate horseradish on a medium or fine grater.

6. Add salt and sugar.

7. Put the beets.

8. Pour the bite with a small amount chilled boiled drinking water and mix. Adjust the amount of water yourself, depending on what consistency you want to get seasoning.

9. Put the horseradish in a glass container. You can store the seasoning under the lid in the refrigerator. If you have prepared it in large quantities, then for better storage lay it out in sterilized jars in a hermetically sealed form. Leave horseradish to ripen for a day. During this time, the ingredients will acquire the same taste, sharpness and color.

Bon appetit!

Video recipe: horseradish with beets

I suggest watching a video recipe on how to cook horseradish with beets at home.

Friends, have you ever done this? homemade? Share in the comments if you liked this recipe. Like, post on social media. Join a group Delicious cuisine in Vkontakte, and also fill out the subscription form on the block (on the right side of the site).

Sincerely, Lyubov Fedorova.

First of all, horseradish has unique healing properties. By the number of phytoncides, it has no equal, and there is more vitamin C in its composition than in citrus fruits. The roots contain natural antibiotics that can effectively fight seasonal flu outbreaks, essential oils, with their antiseptic properties, help heal wounds and ulcers, affecting many bacteria.

Possessing truly invaluable properties, horseradish will strengthen your immunity, and beets will help you survive the gray winter days, because, among other things, it contains folic acid which helps the production of hormones of joy - endorphins.

Daily consumption of even one tablespoon of pickled horseradish will be an excellent prevention. colds. To save as much as possible beneficial features this vegetable, you should pay attention to proper storage.

If you have a cellar in the country, you can freely fuck. Freezer- one of suitable options. We clean the roots, cut into small pieces 5–6 cm in size and put them in bags in the freezer. IN cool places(pantries, on loggias and balconies) it would be advisable to put large and whole roots in a box, pouring sand over them. But small thin or slightly damaged ones are best set aside for further processing.

We have already talked about preparing a delicious seasoning from Georgian cuisine– . Now it's the turn of Russian spices. Horseradish recipes exist great amount: with beets or plums, with tomatoes and garlic, with apples or carrots. Cooks based on this vegetable make savory sauces and condiments for main dishes. One of the most popular snacks is beets marinated with horseradish, or simply horseradish with beets for the winter.

We take 1 kg of beets, wash them thoroughly and cook until tender. The cooled vegetables are then grated. Next, prepare horseradish. Pre-soak it in cold water for a period of up to a day to make it juicier.. We scrape off the skin, and then grind it. the best way there will be grinding with a blender, as the container is tightly closed. If you use a meat grinder, put a bag over the outlet and secure it tightly. After all, phytoncides have such a strong effect on the mucous membrane that your tears will simply roll like hail. The hell we need in pure form 200–300

Then we prepare the marinade. Pour into a saucepan 200 g of water, 100 g sunflower oil, add 2 tablespoons of sugar and salt, Bay leaf and cloves to taste. After the liquid boils, add 50 g of vinegar and a few black peppercorns. In a pre-prepared container, mix horseradish, beets and pour marinade. Fill the jars with the resulting mixture, sterilize for 15 minutes and roll them up with lids. Horseradish blanks with beets will go well with aspic, chops, meatballs and others. meat dishes.

A very simple and useful recipe for making horseradish in beetroot juice. We prepare and grind horseradish. Washing and de-skinning raw beets. Using a juicer, prepare beetroot juice. Alternatively, you can grate the root crop and squeeze it through cheesecloth. For lovers of moderately spicy food, a little squeezed dry mixture can be added to the beetroot juice, which will soften the taste and reduce the spiciness.

Based on 1 kg of peeled horseradish, we prepare the brine in the following proportions:

• 0.5 l beetroot juice;
• 40 g of table salt;
• 60 g of granulated sugar;
• 2 tbsp. tablespoons of vinegar (9%).

Bring it to a boil. Pour the boiled mixture over the chopped vegetable and mix thoroughly. We lay out in jars, which are then closed with metal or nylon lids. Since this vegetable is a good preservative in itself, it is not necessary to additionally sterilize the containers filled for preservation.

I would like to note that its sharpness and useful properties after heat treatment The product does not last very long. So prepare a large number of in advance in the autumn period is impractical. Raw roots can be stored long time, so it is better to make stocks of horseradish from beets for the winter for the next month or two.

Jellied, aspic, salted lard, boiled pork, dumplings or just a slice of fresh homemade bread with this spicy and vigorous addition, they will reveal the taste of familiar dishes in a new way. We will prepare horseradish with beets for the winter so that you can enjoy this fragrant and healthy vegetable seasoning until the next season.

The recipe for horseradish with beets is so simple that you just have to burn with desire and you can immediately cook in the kitchen. The main thing is to get a good, fresh, vigorous horseradish root. Well, with beets, I think there will be no problems. I had the freshest horseradish - on the same day, I personally dug out in my mother-in-law's garden.

Horseradish with the addition of beetroot goes well with meat and fish, jelly and aspic, as well as baked and fried potatoes.

Classic horseradish with beets

Ingredients:

• horseradish root
• beet
• vinegar
• sugar

Cooking method:

1. In this recipe cold appetizer includes ingredients such as: horseradish root, fresh beets, water, table vinegar, salt and granulated sugar. Vinegar can be used not only at 9%, but also at a lower concentration, as well as vinegar essence, divorced in correct proportions. In addition, other types of vinegar are also perfect - wine, apple, and so on. Some chefs even use lemon juice for this purpose.
2. The most difficult and problematic thing in this appetizer is to peel and grate the horseradish root. Peeling off the skin is half the trouble, but grinding it is another matter. So, we clean the horseradish root (be sure to cut off the ends) and fresh beets.
3. The richer the color of the root crop, the brighter the finished snack will turn out. Sometimes I cook horseradish with beets, which I pre-boil. It turns out so, and so delicious. Cleaned horseradish wash under cold running water and we discuss.
4. With the help of a metal knife-nozzle, in just a minute, the roots turn into small shavings-sawdust. I like it when the horseradish is very small. In the process, not a single tear fell from me, but when I opened the lid.
5. I had to take out the bowl of horseradish, tightly closing the lid, onto the balcony, as all the household members shouted in one voice for me to immediately put THIS away. No arguments that, they say, it is useful, breathe for prevention, did not help
6. I chopped horseradish in 2 passes (400 grams after all). Following the horseradish, I similarly crushed into gruel and pieces of fresh beets.
7. It breaks through with a metal nozzle (knife) also very quickly and quite finely. Some chefs suggest using not gruel, but fresh beet juice, but I love it when horseradish is still diluted with a vegetable
8. Now you will need to combine chopped horseradish with beets. I do this in several steps, although, of course, you can do it all at once. I put a part of horseradish in a bowl of beets and once again punching everything
9. From beetroot juice, horseradish root not only turns into a characteristic color, but also becomes more moist. A softer and smoother texture
10. Now add the beet-horseradish mass to the rest of the chopped horseradish
11. We mix everything. Vapors of a substance called sinigrin glycoside, which is contained in the root of horseradish, undoubtedly make themselves felt - tears flow in three streams. But it won't last long, be patient. We also add salt, granulated sugar, vinegar there. We mix - the appetizer (or is it the sauce?) It turns out to be quite dry and crumbly, so you will need water.
12. I indicated its quantity (100 milliliters) specifically for my case, since it all depends on the juiciness of the beets. Gradually adding water to the container with horseradish, adjust the consistency of the snack yourself. In no case should it be dry, as the horseradish will still absorb water during the infusion process. If you tamp horseradish in a container with a spoon, the liquid should be level.
13. Now taste the horseradish (quite a bit, at the tip of a teaspoon) and adjust the salt, sugar, vinegar. You understand that everyone has different tastes, but here I cook the way I like it.
14. It remains the simplest and easiest - to decompose horseradish with beets in suitable jars with lids. Do not forget to prepare the dishes (and lids too) in advance: the jars need to be sterilized, and the lids should be boiled.
15. Do not use large volume dishes: it is most convenient to take jars from under baby food, with a capacity not exceeding 200 ml. We lay out the horseradish with beets in jars, tamping tightly with a spoon, and twist the lids. We store this appetizer-sauce-seasoning in the refrigerator.
16. You can take a sample after a day. My tasting was just magical: homemade fresh rye-wheat bread, fragrant salty lard (check out the layers of meat) and horseradish with beets. It was great.

Easy Beetroot Horseradish Recipe

Ingredients:

• Horseradish - 10 pcs.
• Beets - 1 pc.
• Salt - to taste
• Sugar - to taste
• Vinegar - to taste

Cooking:

1. And although now you can buy seasonings, but is it real gourmet will deny himself the pleasure of trying to cook them himself at home. Therefore, today we are preparing a homemade, knocking out a tear, spicy horseradish with beets.
2. To begin with, the roots of horseradish must be washed from the remnants of sand and cleaned from the outer layer with a sharp knife.
   Rinse the peeled roots thoroughly again and cut into small pieces.
3. Then these pieces of horseradish should be soaked in cold water and put in the refrigerator for about 6-12 hours. This is done so that the horseradish roots swell and regain their juicy elasticity, because it is not known how much time has passed since they were dug up - they could have been tied up.
4. Well, now you can grate horseradish. This procedure is rather unpleasant due to a rather pungent odor. Therefore, if, of course, there is such an opportunity, it is better to transfer the rubbing process to the street - in a confined space it will be like a mockery of your eyes and nasopharynx.
5. How to rub? You can, of course, and in the old fashioned way manually, with the help of a fine grater and, preferably, male hands. But in our time, this process can be quite easily facilitated and kitchen appliances- an electric meat grinder or a blender will help you perfectly. For this purpose, I used a potato grater - an indispensable gadget in the kitchen of a Lithuanian hostess.
6. Grated horseradish pour chilled boiled water so that the liquid (so far) barely covers the horseradish.
7. Next, we proceed to the beets. Here the choice can be different, if desired - you can use raw beets, or already boiled. In any case, it must be cleaned and grated on a fine grater to get as much as possible. more juice.
8. This juice is poured into grated horseradish. How many? And to your taste and color - the more, the finished product will be richer.
9. If you want to get a less burning horseradish, then you can add the beet pulp itself. It will greatly reduce the sharpness.
10. Now we introduce spices - salt, sugar and vinegar (optional). To begin with, we put in 2 teaspoons of sugar, 1 teaspoon of salt and 1 tablespoon of vinegar, mix and taste. Adjust to your taste, if there is such a need, adding more sugar and salt.
11. Mix everything well, put in a jar with a tightly screwed lid. If necessary, add water, so that all the contents look like a viscous slurry (not thick, but not liquid). We put the clock for 12 in the refrigerator for "aging". During this time, the horseradish will share its hotness with the marinade and soak in the beet flavor and color.
12. Stored in the refrigerator in a tightly closed jar, such horseradish with beets will retain its burning sharpness somewhere within a month.
13. That's all, you can serve to the table.

Homemade horseradish with beets

Beetroot is the most common ingredient, softening the sharpness of horseradish and coloring ready sauce in beautiful pink color. Beets are put both raw and boiled. In the second case, horseradish becomes less vigorous and even suitable for those who limit spicy seasonings in nutrition.

Ingredients:

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

Cooking method:

1. To prepare horseradish with beets, we need horseradish root, boiled beets, water (boiling water), salt, sugar, natural wine or apple cider vinegar.
2. Soak horseradish roots in cold water to restore juiciness and elasticity.
3. Remove skin from horseradish and chop in small pieces to make it easier to grind them.
4. In the combine, scroll the horseradish on an S-shaped knife until crushed into crumbs.
5. Pour boiling water over horseradish and let stand.
6. We clean the beetroot from the skin and rub it on the smallest grater into a puree-like mass.
7. Add sugar and salt to the horseradish, dissolve, then spread the beetroot puree and mix. You can use an immersion blender to make the mass more homogeneous.
8. We spread the finished horseradish in sterilized jars and store in the refrigerator.

Horseradish with beets

Ingredients:

• Horseradish roots: 400 grams;
• Beets: 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 jelly, or is used in cooking various dishes.
2. That is why, for the winter, I do not store it so much - just one jar. cooking table horseradish strictly from roots dug with my own hands in the allotment.
3. On the store counterparts of this snack, I have long given up on 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 a negative value.
4. Prepare horseradish roots: wash in cool water from the ground and cut.
5. Peel the horseradish roots with a regular potato knife.
6. Wash the beets and peel them.
7. Grind horseradish roots in a blender. You can also use a meat grinder for this operation, but in this case, do not forget to put on the outlet plastic bag.
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 with ready-made horseradish. Store in the refrigerator, no more than 4 months. When serving, horseradish can be combined with mayonnaise or sour cream.

Horseradish with homemade beets

Ingredients:

• Horseradish (root) 200 gr
• Beetroot 100 gr
• Table vinegar 9% 3 tbsp.
• Salt 1 tsp
• Granulated sugar 1 tsp
• Water 200 ml

Cooking method:

1. The first step is to take care of the roots: they are washed in cold water, cleaned of lumps of dirt and sand, then they need to be removed upper 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 it passes required amount time, the pieces can be taken out of the water and start grinding them. As mentioned above, the easiest way to do the procedure is with a blender, but if you don’t have one at hand, you can use a grater or meat grinder, having previously stocked up on a face and eye mask;
5. Take barely warm boiled water and pour horseradish in a separate bowl with it (the water should slightly cover the grated gruel);
6. In the meantime, you can start beets (it can be either boiled or raw), which also needs to be grated on a fine grater;
7. The juice obtained from beets should be poured into a bowl with horseradish gruel, filled with water;
8. Add salt, sugar and vinegar to the resulting mixture, after which the sauce is thoroughly mixed, placed in a jar and twisted with a lid;
9. The jar should be placed in the refrigerator for 12 hours, which will allow all the ingredients to soak each other properly.

Recipe for horseradish with beets for jelly

One of the most popular healthy and tasty seasonings in Russian cuisine - horseradish with beets is great for meat, fish, bacon, 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 thoroughly. Then, we pass through a meat grinder.
2. We clean the raw beets and also pass them through a meat grinder into the same container. We mix horseradish with beets.
3. Pour the mixture 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! It's not only delicious seasoning, but also very useful, because it contains so many beneficial vitamins and minerals, which we especially lack in winter!

Horseradish with beets for the winter

Horseradish with beetroot is another mind-blowing appetizer that you can prepare for the winter. This preparation is made very quickly and is adored by lovers of spicy, so if shop snack quite tasty, then homemade horseradish with beets, from natural products and without preservatives, will be just a hit on any table.

Ingredients:

• beets - 4 pcs medium,
• peeled horseradish root - 100 g,
• salt - 1 tsp,
• sugar - 1 tbsp,
• vinegar 9% - 4 tbsp,
• water - 200 ml,

Cooking:

1. The proportions of horseradish and beets can be changed if desired, depending on how much you like spicy. You can also boil beets until cooked, then it will be sweeter, and the consistency of the snack is more tender. When serving, you can add sour cream to horseradish with beets, also to reduce spiciness.
2. Today we will use quick option cooking horseradish with beets for the winter - use raw beets.
3. To do this, wash the roots, cut off the tails and stalks and peel the skin. We also cut the horseradish into pieces and clean it. Next, put the horseradish roots in a bowl of cold water for about 20 minutes. So it will be juicier and it will be easier to process it.
4. After that, passing horseradish and beets through a meat grinder, this should be done in a well-ventilated area or put on a meat grinder raster plastic bag, fixed with an elastic band, because when processing horseradish, it cuts the eyes no worse than when peeling onions.
5. We leave the root crops in a bowl and proceed to the preparation of the brine - marinade, however, you can also use ready-made brine from tomatoes.
6. Pour water into a saucepan and put on fire, add salt and sugar there and bring to a boil, while stirring to dissolve the salt and sugar. After boiling, pour in the vinegar and remove from heat. Leave the brine to cool slightly and pour the beets with horseradish.
7. mix ready snack, lay out in clean dry jars, our savory snack horseradish with beets for the winter is ready, cork tightly and store in the refrigerator.

Recipe for horseradish with beets

Ingredients:

• beets - 1 kg;
• horseradish - 1 kg;
• water - 1 l;
• table vinegar - 200 g;
• vegetable oil - 150 ml;
• salt, sugar - 50 g each.

Cooking:

1. Now we will tell you how to make horseradish with beets. So, wash the horseradish roots and wipe them with a towel to dry them a little. We thoroughly wash the tails of the beets, but do not cut them off so that they do not lose their juiciness and color.
2. We wrap the dried horseradish in a bag and put it in the freezer for 15-20 minutes. Then we take three-liter pan, pour water into it and bring to a boil. We throw a pinch of sugar into the boiling liquid, pour in a spoonful of vinegar and carefully lower the beet tubers.
3. Cook the beets over low heat for 45 minutes, covered with a lid. Now we take out the horseradish from the freezer, clean it, put it in cold water for 10 minutes, and then cut it into small pieces and twist it through a meat grinder.
4. Now pour a liter of water into another saucepan and boil it. Add salt, remaining sugar and ground horseradish. Cook the resulting mixture for 20 minutes over low heat. Pour the finished beets for 2 minutes with cold water, and then peel the slightly cooled root crops and pass them through a meat grinder.
5. Add beets to horseradish, stir well and cook for another 10 minutes. Pour vinegar, vegetable oil, mix and leave on low heat for another 10 minutes. Ready seasoning pour from horseradish with beets immediately into jars and roll up the lids.

Horseradish with beets for the winter

Ingredients:

• beets - 4 kg;
• roll root - 600 g;
• sugar - 3 tbsp. spoons;
• salt - 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon.

Cooking:

1. Consider another option, how to make horseradish with beets. Boil beets in advance in lightly salted water, cool and peel.
2. Preparing glassware clean jars and covers. Then we grind the beets in a meat grinder, and grind the peeled horseradish root with a blender until a homogeneous slurry is obtained.
3. Just be very careful when working with this root crop, as the eyes are very watery from phytoncides, it can tickle in the throat and nose. Then mix beets and horseradish, add sugar and salt.
4. After that, pour in the vinegar, mix the appetizer, put it in jars and twist the lids. We store our workpiece in a cool and dark place.

Homemade horseradish with beets and marinade

Ingredients:

• beet;
• horseradish.

For marinade:

• water - 1 l;
• vinegar - 200 ml;
• sugar and salt;
• bay leaf, clove, black allspice peas.

Cooking method:

1. To prepare horseradish with beets, boil the vegetable, cool, clean and cut into small circles. Then we put the beets in a jar and add the horseradish grated or twisted in a meat grinder.
2. Next, we mix all the components of the marinade separately, put it on the fire, boil and pour the vegetables, adding spices and seasonings to taste. We close the jars with lids, and in about a few days our snack will be ready.
3. To enjoy this delicious healthy dish, it is not at all necessary to bother yourself with canning.
4. You can simply mix grated horseradish with raw chopped beets, dilute the resulting mixture with water a little, add a spoon table vinegar, a little salt, mix and put the snack in the refrigerator.
5. That's it, the perfect seasoning for various dishes is ready. True, it will not be stored for as long as an appetizer prepared according to the above recipes.

Hot sauce - horseradish with beets

Ingredients:

• 300 grams of horseradish;
• 1 large beet;
• 0.5 cups of water;
• 0.5 cups of table vinegar;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt.

Cooking method:

1. Before preparing this spicy sauce, the hell itself must be prepared for the process. To do this, it must first be soaked in cold water for an hour or two. Then peel off the skin and cut into small pieces.
2. We also peel the beetroot and cut it into small pieces.
3. Raw beets must be crushed in a meat grinder. You can use a blender or the smallest grater for this purpose.
4. Peeled horseradish also needs to be chopped. You can also do this in a meat grinder, blender or grater. I confess that this is not an easy task, so my husband was engaged in chopping horseradish, using a meat grinder for this. Read more:
5. And since horseradish bakes eyes very much, I recommend that you first put a plastic bag on it. In the photo you see horseradish with traces of beets, because. we scrolled it after it.
6. Chopped beets must be mixed with vinegar and sugar. Horseradish pour boiling water and leave it for 10 minutes. Then I add salt to it and stir. We mix horseradish with beets.
7. And then we translate ready meal in jars pre-treated with boiling water. Then the jars must be tightly closed with lids.
8. You can store horseradish with beets in this form for up to 5 months, however, over time it loses its sharpness a little. This sauce goes well with both jelly and other dishes.

Beetroot with horseradish for the winter is an amazing "mixture" of two unpretentious vegetables. Preparing such an appetizer is not difficult even for a not very experienced hostess.

• Root crops

For canning, it is better to take small table beets without tops, rounded shape and dark red flesh. Beets are well washed and blanched until half done. Then we clean it and cut it into pieces.

Horseradish is pre-soaked in water for a day. It is necessary to scrape off the skin and grind it. A blender is best for grinding, as such a container closes tightly.

• crockery

Before proceeding with any sterilization, you need to make sure that the neck of the jar is intact, without chips. Lids must not be bent. And the banks themselves must be washed with soda, a new clean sponge. The lids must be boiled in water for several minutes, and the jars should be well sterilized.

1. Banks set in filled warm water saucepan upside down (the saucepan should be about one-third full of water). Bring the water to a boil and sterilize the jars for 5-10 minutes. Remove jars and place on a clean, dry towel to dry.
2. You can place a pot of water on the stove, cover with a lid with a hole, place a jar in the opening and boil for 10-15 minutes. Take out the jar, put it on a clean, dry, clean towel to dry.
3. To sterilize jars in the oven, heat the oven to 100-120 C and place the jars on the wire rack for 15-20 minutes. If the jars are dry, it is more correct to install them with the neck down, wet - with the neck up, so that the moisture has time to evaporate.

Horseradish with beets: recipes

We will share with you several ways to make beetroot horseradish at home. Eat healthy foods all winter!

Ingredients:

• beets - 1 kg,
• fresh horseradish - 100 gr,
• sugar - 25 gr,
• ground black pepper - 0.5 gr,
• salt - 15 gr,
• table vinegar - 50 gr.

Cooking:

1. Take young beets (it is highly desirable that they are of the same size) and cut off the head and root.
2. Boil vegetables in water. Cooking time will depend on the size of the fruit. Larger ones take longer to cook, while smaller ones take longer.
3. After boiling, cut off the peel, cut it into small slices or cubes. Grind horseradish on a grater. This process is best done with a meat grinder, at the end of which is applied plastic bag. This will avoid the appearance of tears during processing.
4. Ready vegetables are placed in a bowl of of stainless steel, pour sugar, black pepper and salt. Stir the contents of the container, warm up to a temperature of 70 degrees.
5. After heating, remove from heat, add acetic acid, mix, fill prepared jars, cover with sterile lids. Sterilize and roll up the jars.

The proportions of the two main products that you can change, depending on taste preferences. In our recipe, we will indicate only an approximate version.

So, prepare 4 medium beets: wash, cut off the stems with tails, peel. Peel the horseradish, cut into pieces. Place them in a bowl filled with cool water and let stand for about 20 minutes. After that add to it boiled beets and twist into a meat grinder. To avoid tears, place a plastic bag on the end of the grinder. Ready root crops are left in a bowl, brine is prepared. Pour 200 ml of water into a large saucepan, add a tablespoon of sugar and a small spoonful of salt. Once the liquid boils, add 4 tablespoons of vinegar. Let it cool down a bit. Vegetables are laid out in jars, poured with marinade, rolled up.

Let's prepare the vegetables first. Wash 1 kg of horseradish roots, wipe with a towel so that they dry slightly. Wash 1 kg of beets. The tails do not need to be cut, otherwise the fruits will lose their juiciness and bright color. Just wash the tails thoroughly and pat dry. Wrap the dried roots in a bag, put it in the freezer for literally a quarter of an hour. Take a three-liter container, pour water into it, bring to a boil. In a boiling liquid, add a pinch of sugar, a small spoonful of acetic acid, carefully lower the beets. Boil them for 45 minutes with the lid on.

Remove the horseradish roots from the freezer, chop them in the way you know:

1. IN a separate pan pour water, boil it, pour salt, a little sugar, crushed roots.
2. The resulting mass is cooked for 20 minutes, setting the weakest fire.
3. Pour the prepared beets for a couple of minutes with cool water, peel and chop.
4. Combine the prepared vegetables, mix well, boil for 10 minutes, pour 195 ml of acetic acid, 145 g vegetable oil, stir, cook for another 10 minutes over low heat.
5. Arrange the seasoning in jars, roll up the lids.

Horseradish seasoning with beets for the winter

How is horseradish and beetroot seasoning made? Let's try!

Ingredients:

• Horseradish root - 200 gr.
• Beets - 100 gr.
• Vinegar 9% - 2-3 tbsp. l.
• Salt - 1 tsp
• Sugar - 1 tbsp. l.
• Water - 200 ml.

Mix the grated beets and horseradish, then add the warm marinade. Stir again. Transfer to a jar, close the lid. When the marinade has cooled, put the jar in the refrigerator for one day. After that, the horseradish is ready. Bon appetit!

Preparation without vinegar

rich and fragrant sauce beets and horseradish can also be prepared without vinegar. The rest of the composition of the dish will be as follows:

• Horseradish root 0.5 kg;
• Sugar-sand 2 tbsp. l.;
• Salt 1 tsp;
• Beetroot 1 pc.;
• Boiled water.

The preparation time for this dish will take about 13 hours, 12 hours for infusion in the refrigerator. The calorie content per 100 g of the product does not exceed 50 kcal.

How long do you think the workpiece can be stored without vinegar?

Yes, it can take a long timeNo, you need to eat for the winter

How to cook:

1. The roots are washed in water, cleaned of dirt and peel;
2. Horseradish should be chopped on a fine grater using a blender;
3. Prepare a glass container (it can be a deep bowl or jar) in which the gruel is placed from the roots, sprinkled with sugar and salt on top;
4. Beets (you can take them in fresh) grind on a fine grater (so that it gives more juice), pour horseradish with the resulting juice;
5. Mix all the ingredients together, add some water (if necessary), put the seasoning in the refrigerator for 12 hours.

How and how much can be stored

If you live in a private house, of course, you have a so-called cold room, country house, terrace, basement, storage room or garage. IN this case, the issue of storing blanks is solved by itself.

In some apartments there are closets, cellars and small closets under the window in the kitchen. In such cases, conservation may be stored here.

In an apartment in which there is a glazed balcony or loggia, this issue is excluded by itself. It is only important that the air temperature there does not drop below 0, otherwise, the contents of the jars will freeze, the glass will burst and all the contents will simply spill out. The shelf life is usually up to 24 months.

Video recipe

In this video, you will clearly see how to make horseradish with beets. Simple recipe!

A blank prepared according to one of the above recipes is one benefit. It can be submitted to various dishes. It turns out tasty and healthy.