Grown locally and serving DC, Maryland and Virginia.
Recipe Collection. Horseradish and Beet Sauce April 9, Preheat the oven to degrees. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil.
Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
Getting to the 'Root' of Horseradish – The Forward
In the bowl of a food processor, mix the horseradish and the vinegar. Add the beets and remaining olive oil. Transfer to a bowl and add the salt, pepper and lemon juice to taste.
Adjust the seasoning as needed. Rashi identifies tamchah as horehound and Maimonides as a type of chicory. Use horseradish mayonnaise to make deviled eggs.
Slice boiled eggs in half. Pipe into egg whites. Garnish with chopped chives. Mix horseradish into ketchup or barbecue sauce for an added kick. Add to braised chicken or meat dishes.
Click here for more recipes using horseradish. In the 10th century, as Jews moved from the Mediterranean to colder regions like northern France and Germany, they switched from greens to horseradish, which has a large turnip-like root and leafy top that, in colder climates, peeks out of the ground in early April. To this day, though, Jews of Sephardic and Middle Eastern descent all over the world use romaine, endives, chicory and other greens for their bitter herbs.
Gold demonstrated how easy it is to make prepared horseradish at home.
He peeled and grated a root, then added a little salt, equal amounts of white vinegar which acts as a stabilizer and very cold water. At Seders, a small horseradish root is first shown on the plate, and then it is either peeled and cut into strips, or served prepared in a bowl. It is tasted alone with matzo, and then with haroseth, the paste with fruits and nuts that has a sweetness to complement the strong flavors, and that symbolizes the mortar the Jews used when they were enslaved.