Best 2 Easter Horseradish Recipes

As the Easter holiday approaches, many families look forward to gathering around the table and enjoying a traditional feast. One dish that is often served at Easter is horseradish, a pungent and flavorful root vegetable that can be used to add a spicy kick to a variety of dishes. Whether you are looking for a classic horseradish sauce to serve with your ham or a more creative recipe that incorporates this versatile ingredient, there are many delicious options to choose from. This article will explore some of the best Easter horseradish recipes, ranging from traditional to modern and everything in between.

Here are our top 2 tried and tested recipes!

EASTER HORSERADISH AND BEETS

Easter Horseradish and Beets image

This recipe makes about 1 1/2 quarts. It should be enough for about 8 people. However, if you know that you've got company coming that REALLY like this dish you might want to make more. The only problems you might have is in the horseradish. The heat comes form the oils in the root. If it's been out of the ground too long, it might dry up and lose it's heat. When purchasing the root at a store, we'll scrape it with a fingernail to see if we can smell it. If there's no smell, there's no heat. In keeping with that line of thought, keep the horseradish and the horseradish and beets covered as long as possible, the longer that the horseradish is exposed to the air, the more heat it'll lose. And finally, if you've used fresh horseradish, save the tops, you can quarter them and plant them for next year. It takes 2 years to get thick roots, but you can have some fresh as early as the next year after planting. For additional pictures, please visit: http://www.capnrons.com/R_S_Horseradish_and_Beets.html?id=RZ

Provided by Capn Ron

Categories Vegetable

Time 50m

Yield 1 1/2 Quarts, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 whole root fresh horseradish
8 medium red beets
water, as needed
3 tablespoons vinegar, as needed
1 teaspoon salt
3 (14 ounce) jars pickled beets, aunt nellie's Whole
1 (8 ounce) jar prepared horseradish, as needed
1 tablespoon white vinegar, to taste

Steps:

Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much.
Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves.
Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one.
Peel the chop the horseradish into small pieces.
Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl.
Behind the horseradish bowl you'll see 2 different types of small graters.
Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go.
Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets.
Quick method:.
Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.

EASTER HORSERADISH

Easter Horseradish image

Growing up as a child I remember every year my Dad taking the grater and horseradish root and going outside to grate it. The tears rolling down his cheeks as he did. The pink fingers from the beets. Mom taste testing to make sure he got the mix right. Oh tje memories, and tears as I grated this up myself. Try this on ham,...

Provided by Lou Kostura

Categories Spreads

Time 15m

Number Of Ingredients 5

Ingredients

1 lb horseradish root
1 can(s) beets, whole
1/4 c white vinegar
1 Tbsp sugar
1 Tbsp salt

Steps:

1. Peel root with potato peeler, GO OUTSIDE AND HAND GRATE root. DO NOT DO IN HOUSE or WITH FOOD PROCESSOR. You may do it once, but if you do you will know why I say OUTSIDE
2. Grate entire can of beets into root. Once the liquid from beets hits the grated root is when it really starts releasing its pungency.
3. add vinegar, sugar, salt, then just get on there and mix with your fingers. It is the only way to get it all completely mixed well.
4. taste and adjust vinegar and salt to your taste. Refrigerate overnight and taste again for any tweaks to the seasonings. Will keep in fridge for about 30 days.

Tips:

Choose Fresh Ingredients: Use the freshest horseradish root and other ingredients for the best flavor and texture.
Grate Horseradish Freshly: Grating horseradish just before use releases its full flavor and pungency.
Adjust Vinegar Strength: Use mild vinegar for a milder sauce and stronger vinegar for a sharper flavor.
Experiment with Different Spices: Add spices like garlic, onion, and mustard to create different flavor profiles.
Store Properly: Keep horseradish sauce in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Homemade horseradish sauce is a versatile condiment that can elevate grilled meats, sandwiches, and even Bloody Marys. With its spicy and zesty flavor, it adds a unique kick to any dish. Experimenting with different recipes, ingredients, and techniques allows you to create a horseradish sauce that suits your taste preferences perfectly. From classic preparations to innovative fusion sauces, the possibilities are endless. So, gather your ingredients, put on your apron, and let the horseradish magic begin!