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Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik Photo by: Photo: Thayer Allyson Gowdy; Styling: Robyn Valarik

Horseradish Beet Sauce

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.

Sunset APRIL 2009

  • Yield: Makes 3 cups (serves 24 as a condiment)


  • 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


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.

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

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Horseradish Beet Sauce recipe