Victor Protasio
Makes 3 cups (serves 24 as a condiment)

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.

Ratings & Reviews

rwippel's Review

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

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.