Beet-Horseradish Relish

Recipe from Oxmoor House

More 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


  1. Scrub beets, leaving root and 1 inch of stem intact.
  2. 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.
  3. 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.
  4. 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.
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