PICKLED HORSERADISH BEET SLAW

By:


This is a salty version of pickled beets that goes particularly well with roast beef.

Ingredients:

  • 6 raw beets (red and golden), peeled, wash, thin julienne slices

  • 1/2 cup salt
  • 2 quarts ice
  • 2 cups sugar
  • 5 cups white vinegar
  • 1 each tablespoon light & dark mustard seed and red pepper flakes
  • 3 tablespoons pickled horseradish, brined and drained, see recipe below
  • 2 tablespoons chives, minced
  • 1-2 tablespoons EVOO

Method:

Place raw beet in non-corrosive container with salt and ice at room temperature for 2 hours. Meantime, in large pot bring to boil sugar, vinegar, mustard seeds, and red pepper. Set aside. Drain and rinsed beets when ready. Place in non-corrosive container and toss with sugar vinegar mixture. Refrigerate for 24 hours.
At service, blend 2 cups of beets with pickled horseradish, chives and EVOO. Serve immediately to accompany beef.

HORSERADISH, PICKLED



Ingredients:

  • 1 whole horseradish root, cleaned, peeled

  • 1 cup water
  • 1 cup vinegar
  • 1 teaspoon salt

Method:

Grate the horseradish root. Blend water, vinegar and salt. Add to grated horseradish; hold in refrigerator several days or at least 24 hours. Use after 24 hours.




TO RECIPES

printable page