How to cook horseradish with beets

Horseradish is one of the most popular condiments in Russian cuisine. It should be noted that, in contrast to hot pepper, this product does not have its own severity scale, since it acts not on the taste receptors located on the tongue and lips, but on the whole area of the nasopharynx. That is why horseradish table with beetroot is often used to taste the dishes without a characteristic smell, so as not to interrupt the aroma.

Also this product is used as a substitute for Japanese wasabi sauce. To do this, it is tinted green and mixed with a small amount of mustard powder. However, with the general availability and simplicity of preparation, not every hostess knows how to make a table horseradish, while retaining not only taste, but also useful qualities.

Ingredients

We will need :

• Horseradish root - 300 g;
• Vinegar - 50 g;
• Small beets - 1 pc.

Preparation

To begin with, it is necessary to thoroughly wash the roots of horseradish, clearing them from the ground. Then use the knife to remove the top layer from them. Simultaneously with this process, you need to boil a small beet and peel it.

Milling

It should be noted that the root itself does not contain any sharpness and smell. All these elements are allocated during the destruction of the internal structure of the fibers. That is why many instructions telling how to make a horseradish table recommend using protective glasses and a mask when working with this product. The fact is that when horseradish is grinded in a meat grinder, it will allocate its active substances in such quantity that it will be difficult not only to look at the whole process, but also to breathe.

Balance of taste and dressing

After grinding, many recipes, telling how to make a horseradish table, indicate that the seasoning is ready. However, after a while, such a product will lose a pleasant white color and turn brown. Also, it will begin to show a shift in taste. For example, the top of the seasoning will be tasteless, and the bottom is very sharp. To prevent this from happening, the dish should be given a stable color and balance the substances that impart bitterness. For this, the correct recipes, telling how to make a horseradish table, suggest using vinegar and beet juice. To begin with, season the color. Beet is rubbed on a fine grater and squeezed through gauze. The resulting juice is added to the finished horseradish and mixed. After that, the vinegar is gradually added to the dish, making sure that it does not strongly reflect on the taste. This component will not only serve as a good diluent for creating a balance, but will also help the product last longer.

Storage and feeding on the table

After examining the recipe for how to make a horseradish dinette, we estimated that it would take no more than an hour to complete the whole process, and as a result, a delicious and aromatic seasoning would be produced that could be served almost to any dish. On the table it is exhibited in a small sauce-dish or on a small saucer. However, it must be remembered that the longer horseradish is open, the more active substances from it evaporates. That is why it is recommended to store it in tightly closed containers and in a cool, dark place.