MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Horseradish & Beet Sauce
 Categories: Vegetables, Herbs, Citrus, Sauces
      Yield: 4 Cups
 
      2 lb Beets (3 lg);
           - trimmed, not peeled
      3 tb Extra-virgin olive oil
      1 c  Fresh horseradish root
           - (113 g);
           - peeled, rough chopped
      2 tb White vinegar
      1 ts kosher salt
      1 ts Black pepper
      2 tb Fresh lemon juice
 
  Heat the oven to 350°F/175°C.
  
  Rub the whole beets with 1 tb 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.
  
  In the bowl of a food processor, mix the horseradish and the
  vinegar. Process with the steel blade until finely chopped; do not
  purée. Add the beets and remaining olive oil. Pulse until the
  beets are coarsely chopped, but not puréed. Transfer to a bowl and
  add the salt, pepper, and lemon juice to taste.
  
  Adjust the seasoning as needed. Cover and refrigerate for at least
  a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.
  
  Recipe by Joan Nathan; King Solomon's Table
  
  Recipe FROM: Epicurious, Apr 2017
  
  Formatted by: Dave Drum, May 06, 2017
  
  Uncle Dirty Dave's Archives
 
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