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Horseradish for Passover with Beets

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Passover is a time of tradition and celebration, and nothing is more traditional than a good horseradish condiment to accompany your Passover meal. But why settle for plain horseradish when you can add some color and flavor with beets? Today I am going to teach you how to make Horseradish for Passover with Beets.

Horseradish for Passover with Beets in a white bowl on a brown board

The beautiful pink color adds a nice touch to your Passover plate, and the combination of horseradish and beets provides a delicious and unique flavor. It will surely be a hit with your Passover guests!

Cooking for Passover? Try my Passover Mandel Bread, Charoset with Dates, and Toffee Matzo Brittle.

Ingredients Overview

*The full recipe is in the recipe card below!

Cooked beets: Preheat the oven to 375°F/190°C. Wash the beets and trim off the leaves and root ends. Wrap the beets in aluminum foil and roast them in the oven for about an hour or until they are tender when pierced with a fork. Let the beets cool. Peel the cooled beets and cut them into chunks.

Fresh horseradish root: Horseradish root should have a beige or cream color on the outside and white on the inside. The root should be firm, smooth, and heavy for its size. It should not be soft, wrinkled, or show any mold or discoloration. Horseradish root can usually be found in the produce section of most grocery stores or specialty food stores; availability may vary by location and season.

Seasoning: Apple cider vinegar, sugar, and salt.

Pro-Tips

  • Safety precautions: Horseradish can be very pungent and may cause eye irritation or respiratory discomfort if you inhale the fumes. It’s important to work in a well-ventilated area and wear gloves or wash your hands thoroughly after handling horseradish.
  • Peeling: Use a vegetable peeler or sharp paring knife to remove the skin from the horseradish root.
  • Ratio between the horseradish and the beets: Generally, the horseradish ratio to beets is about 1 to 3, giving this dish a milder taste. I would suggest starting with just a few cubes of fresh horseradish and slowly adding more if needed. 
  • Adjusting the heat: The heat level of horseradish can vary depending on the freshness and potency of the root. If you find that your horseradish is too spicy, you can tone down the heat by adding more vinegar and cooked beets.
Horseradish for Passover with Beets in a white bowl on a brown board

FAQs

How to Serve Horseradish?

Horseradish is a traditional condiment served during Passover to symbolize the bitterness of the Jewish people’s enslavement in Egypt. However, it is a versatile condiment that can be served with a variety of dishes to add a spicy and flavorful kick. My dad adds it to pretty much everything… from Matzo ball soup to Kugel. 

How to store Horseradish?

Transfer into a small jar and keep in the refrigerator for up to two weeks.

Can I use precooked store-bought beets?

Yes, you can.

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Horseradish for Passover with Beets in a white bowl on a brown board

Horseradish for Passover with Beets

Author Rachel
Prep Time 10 minutes
Cook Time 1 hour
Yield 1.5 cups
Print Pin Recipe

Description

Passover is a time of tradition and celebration, and nothing is more traditional than a good horseradish condiment to accompany your Passover meal.
Kosher, Pareve

Equipment

Ingredients

  • 2-3 small beets (1 ½ cups (200g) of cooked beet cubes)
  • 1 horseradish root about the size of a carrot
  • 1-2 Tablespoons (10-20g) granulated sugar
  • 1-2 Tablespoons (15-30ml) apple cider vinegar
  • salt

Instructions

  •  Preheat the oven to 375°F/190°C.

Prepare the beets:

  • Wash the beets and trim off the leaves and root ends. Wrap the beets in aluminum foil and roast them in the oven for about an hour, or until they are tender when pierced with a fork. Let the beets cool. Peel the cooled beets and cut them into chunks.

Make the horseradish:

  • Peel the horseradish root and cut it into small cubes. Place in a food processor and start with just 3 to 4 cubes, (80 grams). Process until well ground. Alternatively, 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, vinegar, sugar ,and salt; process until everything is combined.
  • Taste and correct flavors. If needed, add more horseradish and process everything together again.
  •  Transfer into a small jar and keep in the refrigerator for up to two weeks.

Notes

Safety precautions: Horseradish can be very pungent and may cause eye irritation or respiratory discomfort if you inhale the fumes. It’s important to work in a well-ventilated area and wear gloves or wash your hands thoroughly after handling horseradish.
Peeling: Use a vegetable peeler or sharp paring knife to remove the skin from the horseradish root.
Ratio between the horseradish and the beets: Generally, the horseradish ratio to beets is about 1 to 3, giving this dish a milder taste. I would suggest starting with just a few cubes of fresh horseradish and slowly adding more if needed.
Adjusting the heat: The heat level of horseradish can vary depending on the freshness and potency of the root. If your horseradish is too spicy, you can tone down the heat by adding more vinegar and cooked beets.
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Leah
Leah
2 years ago

I was hesitated to make it…but it is so easy5 stars

Shira
Shira
2 years ago

My father loves it too!5 stars

Talia Levy
Talia Levy
2 years ago

Wow the heat:-)5 stars

Tal
Tal
2 years ago

I had tears in my eyes but its delicious.5 stars

Davina
Davina
2 years ago

OMG I had tears in my eyes-)5 stars

Jennifer Levit
Jennifer Levit
2 years ago

I can’t find fresh horseradish can I use a store-bought?

Tamara
Tamara
2 years ago

Fire5 stars

Avi Cohen
Avi Cohen
2 years ago

Thanks for the head-ups about the windows:-)5 stars

Bruce
Bruce
1 month ago

Your recipe is pretty much the way I have been making it for years since my father gave me the job of the torture. I do weigh my root so I could make even amounts all go into a large tub then put into jars. I scratch the root in the store and try to pick the most potent. Beets usually organic and I use the juice.

Sheryl Rubinoff
Sheryl Rubinoff
11 days ago
Reply to  Bruce

If you have the weight of amounts you use, love you to share it with me. I go by grams or ounces of beets, and the horseradish..so it would be a help if you see this. Am trying to make this tonight.

Sheryl Rubinoff
Sheryl Rubinoff
6 days ago
Reply to  Rachel

Turned out amazing..however next time will add more horseradish root..so itbis hotter. Also, I felt that it was a bit drier, so maybe need to add in a bit more water or vinegar. Thank you and chag sameach.