I made this for a Passover meal when I helped a friend cater. This is a traditional Jewish condiment eaten at Pesah, the Passover meal. You don’t need to be Jewish to enjoy this. I like this with other foods such as, roasted meats and grilled fish.
Ready
- 5 oz grated horseradish*
- 2 cooked beets, grated
- 1 Tbsp sugar
- 1-2 Tbsp red wine vinegar
- Salt to taste
Set
- Medium glass bowl
- Grater
- Glass storage jar
Go
Prepare beets:
- Wash the beets and trim the ends off.
- Roasting: Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
- Roast the beets at 425°F for 30 to 45 minutes until the beets are easily pierced with a knife. Slip off the skins under running water and grate.
- Boiling: cook the beets for 20 to 30 minutes, or until tender.
- Microwave: cook the beets with a little water for 8 to 15 minutes.
Combine:
- Combine all ingredients in glass bowl. Stir to combine.
- Place in glass container to store. It will keep for up to 2 weeks.
What you should know
If you grate your own fresh horseradish, be careful! Wear gloves because it can cause skin burns and work in well ventilated area.