| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh beets; (red or yellow beets |
|
|
; can be used for |
|
|
; this recipe with |
|
|
; similar results) |
| 1 1/2 |
c |
Prepared horseradish or 3/4 cup freshly |
|
|
; grated horseradish |
| 1 1/2 |
tb |
Freshly squeezed lemon juice |
| 1 1/2 |
tb |
Water |
|
|
Freshly ground pepper to taste |
|
|
Kosher salt to taste; (not needed with |
|
|
; prepared |
|
|
; horseradish, which |
|
|
; is salted) |
INSTRUCTIONS
Place the whole, skin on, beets in a pot and cover amply with water. Cook 1
hour until very tender. Test with a knife-it should pull out easily. Allow
an hour for the beets to cool in the cooking liquid. This will give them
the right consistency for the sauce.
Cut away the very top of the beet and remove the skins. Place them in a
food processor and puree as fine as possible. Strain though a coarse
strainer into a mixing bowl.
If you are using prepared horseradish, squeeze as much of the juice out as
possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need
to squeeze the fresh.) Mix the horseradish with the beets and add the lemon
water and season with pepper and salt, if needed. Allow at least 1 day for
the flavors to meld.
Converted by MC_Buster.
Per serving: 131 Calories (kcal); trace Total Fat; (3% calories from fat);
5g Protein; 29g Carbohydrate; 0mg Cholesterol; 238mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036
Converted by MM_Buster v2.0n.
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