Horseradish Beet Sauce

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 0.0%
  • Protein: 0.5g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 6.3g
  • Fiber: 0.1g
  • Sodium: 53mg
  • Cholesterol: 0.0mg

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

  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.
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