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Homemade Beet Horseradish

Yield 2 cups (serving size: 2 tablespoons)
Beet horseradish is the quintessential Passover side--it's great served with beef. Allow at least a day for the flavors to mellow and mature. Refrigerate for up to 2 weeks.

Ingredients

  • 2 (10-ounce) medium beets, peeled and finely shredded
  • 1 fresh horseradish root (about 2 1/2 ounces), trimmed, peeled, and finely shredded
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 2 teaspoons salt

Nutrition Information

  • calories 39
  • caloriesfromfat 2 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 9.8 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 295 mg
  • calcium 9 mg

How to Make It

  1. Combine beets and horseradish in a food processor, and pulse 20 times. Add vinegar, sugar, and salt; process 2 minutes or until pasty. Spoon into a bowl; cover and chill overnight.

Cook's Notes

Use the grating disk of a food processor to shred the beets and horseradish finely before pulsing with the steel blade.