2 cups (serving size: 2 tablespoons)

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.

How to Make It

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.

Chef's Notes

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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