Homemade Beet Horseradish

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

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 9.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 295mg
  • Calcium: 9mg

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

  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.
Note:

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

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