Horseradish Beet Sauce

Horseradish Beet Sauce Recipe
Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik
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.

Yield:

Makes 3 cups (serves 24 as a condiment)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

*Buy in well-stocked produce markets.

Make ahead: Chill up to 1 week.

Note: Nutritional analysis is per 2 tbsp.

Note:

Amy Giaquinta,

April 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note