BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSPICKLED HORSERADISH BEET SLAW
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.
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