Homemade Beet Horseradish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
2 (10-ounce) medium beets, peeled and finely shredded |
1 fresh horseradish root (about 2 1/2 ounces), trimmed, peeled, and finely shredded |
1/2 cup red wine vinegar |
1/2 cup sugar |
2 teaspoons salt |
Directions:
1. 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.
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