BEET HORSERADISH SAUCE

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Reference:

Gourmet, April 2004 Gourmet Entertains

Prep:

Active time: 10 min Start to finish: 2 hr (includes cooking beets)

Servings:

Makes about 2 cups.

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Submitted by:

Foodie

Ingredients

cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater)

cooked medium beets (reserved from pickled quail eggs), peeled and coarsely chopped (1 3/4 cups)

1/2

tsp salt

1/2

tsp sugar

1/4

cup cider vinegar

Directions

Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

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Cooks\' note:

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Sauce can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

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BEET HORSERADISH SAUCE

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Prep: Active time: 10 min Start to finish: 2 hr (includes cooking beets)

Servings: Makes about 2 cups.

Ingredients

Directions

Add a Review

Comments

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Prep:

Active time: 10 min Start to finish: 2 hr (includes cooking beets)

Servings:

Makes about 2 cups.