The title of this post should actually be Beet Plum Horseradish Paste, but it’s too long for my header space. I was inspired to make this from a recipe in my new cookbook Cured, which I describe in this post.
The author actually called this a beet and horseradish puree, but I wanted to call it a paste, being more reminiscent of quince pastes, or membrillo, from Spain. When I saw the recipe I just knew I needed to spread it onto hot, grilled Ciabatta, and serve it with some warm goat cheese. And that’s just what I did.
Since I’d just made some pickled beets with horseradish, I decided to add a fruit to this paste, in order to change it slightly, and I just happened to have some leftover chopped dried plums. So that’s how I came about this recipe!
So here’s my version of this recipe.
Beet Plum Horseradish Paste
3 beets, trimmed, about 1 lb. 4 ounces
4 ounces chopped, dried plums, or any other fruit
2 heaping tablespoons minced fresh horseradish
1 teaspoon sugar
Place the beets in a medium pot and cover them generously with water.
Place the pot on the stove over high heat and cook the beets for approximately 45 minutes. Test them to make sure they are not still firm.
Adding the balsamic vinegar only as needed, begin blending the mixture. Stop blending when a nice paste consistency is reached. I didn’t make the paste perfectly smooth, but that’s a personal choice.
This whole mixture filled 2 sterilized half-pint jars perfectly. They will keep in the refrigerator for a couple of weeks. If you want them to store longer, use a canning bath.
The beet paste went really well with goat cheese and prosciutto.