Homemade Beet Horseradish

recipe
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.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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

Marcy Goldman,

Cooking Light

April 2004
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