Beet-Horseradish Relish

Recipe from

Oxmoor House


12 medium beets
1/2 cup prepared horseradish
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup apple cider vinegar
Salt to taste


Scrub beets, leaving root and 1 inch of stem intact.

Place beets in a non-aluminum stockpot with water to cover; bring to a boil. Reduce heat; cover and simmer 35 to 40 minutes or until tender. Pour cold water over beets; drain and let cool.

Trim off beet stems and roots; rub off skins. Grind beets in a large mixing bowl, using coarse blade of a food grinder. Add remaining ingredients; mix well.

Spoon relish into sterilized jars. Cover with metal lids, and screw bands tight. Store in refrigerator until ready to use. Serve with meats or salads.