This recipe for Beetroot Horseradish Puree only needs two ingredients to make a delicious addition to meat, sausage, or grilled burgers. The stock of baked beets plus their natural sweetness provides the perfect balance between sweet and spicy without making your food taste bland (or adding an overwhelming amount). You can decide how much spice you want by controlling what spices go into it – just remember that more horseradish will yield stronger flavors!
How to choose the best ingredients for Beetroot Horseradish Puree
Beetroots: the beetroots can be baked or boiled. Best size for these averages 10-13 cm in diameter (4-5 inches). Such beetroots are then sweet, juicy, and non-sticky.
Horseradish: horseradish is the best without adding cream, only citric acid or lemon.
Tips and tricks
- If the beetroots are not very sweet, you can add a little sugar.
- If you have thick rubber gloves, you can turn the beetroots when they are hot. This is the time when the beetroot skin goes away by itself. It is enough that you just rub it in your hands.
Beetroot Horseradish Puree
- 5 medium baked beetroots
- 180 gr horseradish in jar
- Wash the beets well, wrap each in foil, and bake
- Medium size beetroots, 12-14 cm in diameter, are baked for 1 hour at 180 degrees C / 360 degrees F / Gas mark 4
- When the beetroots are baked, unroll them from the foil and cool.
- Peel the cooled beetroots and grate them on a fine-mesh grater.
- Then add horseradish to the prepared beetroots and mix thoroughly.
- Such beetroot and horseradish purée fits perfectly with roasted meat or as an addition to cured meats for sandwiches.
- Bon Appetit!