Horseradish Sauce for Sandwiches, Burgers, Roast Beef, Corned Beef and Beef Pie

 

 

Horseradish sauce, or in British slang, “Horsey” sauce, is a frequent condiment for roast beef, corned beef, and meat-containing sandwiches in the British Isles. It was, and possibly still is, a typical sauce for roast beef sandwiches at the Arby’s chain of restaurants. It can also serve on a hamburger. The sauce is easily made and keeps for a number of days in the refrigerator. 

Here’s my version, aimed for the British-inspired beef pot pie that I will be posting soon on this blog. But the sauce makes a good general spread on meat sandwiches, burgers, or ,if you can afford it, roast beef.. 

 

Horseradish is native to eastern Europe and western Asia, and has long been used for medicinal as well as culinary purposes. It figures prominently into the cuisines of central and northern Europe and the British Isles, particularly as a condiment for meat and fish. Prepared horseradish is horseradish root that was grated and mixed with vinegar.

 

For this sauce, as a seasoning ingredient I suggest prepared English mustard (like Coleman’s). That’s my first choice, but since English mustard is not commonly available, French-style Dijon mustard is the next best --  and is actually quite good.

 

The recipe makes enough sauce for sandwiches for six or more, hamburgers, or for sliced roast beef or corned beef. Extra keeps in the fridge for later use.

 

10 tablespoons (1/2 cup plus 2 tablespoons) sour cream

5 teaspoons prepared horseradish

1 teaspoon prepared English or Dijon mustard

1/4 teaspoon salt

 

Mix well. Store refrigerated until eaten. Serve in a small bowl with a serving spoon.

 

Roasted Beet Salad, with Yogurt, Feta or Goat Cheese

 

 

Roasting beets whole concentrates their sugars, color, nutrition and delightful taste. Then turning those roasted beets into a salad with a little onion, parsley, sugar and vinegar produces a beautiful as well as delightful dish that is part of many traditions. Such a salad adds a “wow” to the dinner. 

Roasted beet salad is particularly associated with Greek and Turkish cooking, where it is often topped with yogurt or feta cheese -- or goat cheese in the US. But the salad can also be made without dairy. Toasted walnuts are optional, but they enhance the contrasts as well as the protein value.

 

Beet salad can also be made with boiled or microwaved beets, or even canned beets. But it lacks intensity, and can be insipid, in my view. Roasting the beets takes some time, but it’s time in the oven while the cook can be working on other things.

 

Here’s a delightful roasted beet salad in the vegetarian tradition, including dairy. The recipe serves six or more, but extra salad is great as a leftover.

 

1 pound fresh whole red beets, preferably all about the same size

A little vegetable or olive oil to moisten the surfaces

1 tablespoon very thinly sliced onion (lengthwise, “julienne” style)

2 sprigs fresh parsley, preferably flat “Italian” type, leaves coarsely chopped

2 tablespoons cider or wine vinegar

1 tablespoon sugar

1 teaspoon sea salt

4 tablespoons whole milk yogurt, crumbled feta or goat cheese (optional)

3 tablespoons toasted walnuts, coarsely chopped (optional)

 

Rub the whole beets with a little oil or spray with baker’s spray. Place on a baking sheet and roast at 375 degrees until tender when pierced with a toothpick. That will take 40-60 minutes, depending on size of the beets. Let cool.

 

With sharp knife, peel and scrape off skin from the beets (a little messy, an apron is suggested). Slice beets 1/8-inch thick. Stack slices a few at a time and cut into 1/2-inch strips. Place in mixing bowl.

 

Add onion, parsley, vinegar, sugar and salt and mix well. Let rest ten minutes, then mix well again. Taste a piece of beet and a little of the accumulated juice. If preferred, add a little more vinegar and/or sugar and/or salt, to taste.

 

This can be served now, after a final mixing, or chilled and served later. If using yogurt or cheese, after plattering, sprinkle the salad with it. If desired, top with coarsely chopped toasted walnuts.