Horseradish Beet Sauce

2 Reviews
ADD YOUR REVIEW
Victor Protasio
Yield
Makes 3 cups (serves 24 as a condiment)
By Amy Giaquinta
April 2009
RECIPE BY Sunset

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.

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

Nutritional Information

  • Calories 25
  • Caloriesfromfat 0.0%
  • Protein 0.5g
  • Fat 0.0g
  • Satfat 0.0g
  • Carbohydrate 6.3g
  • Fiber 0.1g
  • Sodium 53mg
  • Cholesterol 0.0mg

How to Make It

Step 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.

Step 2

*Buy in well-stocked produce markets.

Step 3

Make ahead: Chill up to 1 week.

Step 4

Note: Nutritional analysis is per 2 tbsp.

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Ratings & Reviews

rwippel's Review

rwippel
January 26, 2012
I personally do not like beets or horseradish; however, my fiancé is Polish and LOVES this stuff, so the rating came from him :) It's extremely popular around his family at Easter. He was amazed at how good this turned out when I can't even taste it to adjust the seasonings. The only critique he had was to leave the ingredients grated. He said the S-blade made it too fine.

portland's Review

portland
April 24, 2010
i made this to go with brisket. it was easy, attractive and tasty. i made it with golden beets to tone down the color. it was gorgeous. the horseradish was a little too pungent for my taste, so i allowed it to mellow at room temperature, uncovered, for a few hours and it was just right.