Horseradish Beet Sauce
Victor Protasio
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.
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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portland's Review
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.
rwippel's Review