Recipe courtesy of Jasper White
Save Recipe Print
Level:
Easy

Ingredients

Directions

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.;

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Fish Piccata

Recipe courtesy of Melissa d'Arabian

Red and Yellow Beets with Orange Honey

Recipe courtesy of Rachael Ray

Roasted Yellow Beet Salad

Recipe courtesy of Chuck Hughes

Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword