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Horseradish Beet Sauce

Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
Yield Makes 3 cups (serves 24 as a condiment)
Time: 15 minutes. This vibrant, shocking pink sauce, called maror, is served with matzo along with haroseth as part of the seder ceremony. It's also great with short ribs during the meal.


  • 12 ounces fresh horseradish root*, peeled, rinsed, and cut into 2-in. chunks
  • 1 cup chopped peeled beet
  • 3/4 cup good-quality apple cider vinegar
  • 1/3 cup sugar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 25
  • caloriesfromfat 0.0 %
  • protein 0.5 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 6.3 g
  • fiber 0.1 g
  • sodium 53 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a food processor fitted with the coarse shredding blade, shred horseradish. Change to metal S-shaped blade and whirl horseradish to mince. Add beet; whirl to mince. Add vinegar, sugar, and salt and blend until smooth. Scrape into a bowl, cover, and chill airtight until serving.

  2. *Buy in well-stocked produce markets.

  3. Make ahead: Chill up to 1 week.

  4. Note: Nutritional analysis is per 2 tbsp.