Mama Living Abroad

Beet- Horseradish

If you’re wondering how to make this Passover condiment from scratch, fear not. However, raw horseradish can be hard on the eyes and sinuses, much like raw onions. Be sure to avoid contact with eyes and work in a well-ventilated space. This Passover staple has a bit of sweetness as well as a touch of heat. I only make this once a year, but I know many who do not wait for Passover and enjoy it all year round. Generally, the horseradish ratio to beets is 1 to 3, giving this dish a milder taste compared to other horseradish condiments. I would suggest starting with just a few cubes of fresh horseradish and slowly adding more if needed.

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Beet- Horseradish

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Equipment

Ingredients

  • 2-3 small beets
  • 1 horseradish root (about the size of a carrot)
  • 1-2 tablespoons (10-20 grams) granulated sugar
  • 1-2 tablespoons (15-30 ml) apple cider vinegar
  • salt and pepper to taste

Instructions

  • Wash and scrub the beets. Place in a medium saucepan; add water to cover by 1 inch and bring to a boil over high heat. Reduce heat to medium-high and cook until beets are soft, about 30 to 40 minutes. Remove from heat, drain, and set beets aside to cool. When cool enough to handle, peel and cut into small cubes.
  • Peel the horseradish root, cut it into small cubes. Place in a food processor (start with just a few cubes) and process until well ground. You can also grate horseradish on small holes of a box grater. Make sure to keep windows open because the aroma is powerful. I also suggest using gloves while working with the horseradish.
  • Add the beets and process to a uniform paste.
  • Add 1 tablespoon vinegar, sugar, salt, pepper, and process until everything is combined. Taste, and correct flavors. If needed, add more horseradish and process everything together. Transfer into a small jar.
  • Keep covered to preserve flavor and refrigerate for up to two weeks.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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