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    You are in: Home / Recipes / Horseradish With Red Beets Recipe
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    Horseradish With Red Beets

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    William (Uncle Bill) Anatooskin's Note:

    A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my Russian Grandmother and it has remained the same without any changes for the last 100 plus years.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Cook scrubbed beets with skins until tender.
    2. 2
      When done, immerse in cold water immediately.
    3. 3
      Let cool slightly, peel and discard skins.
    4. 4
      Shred beets with a medium coarse grater and set aside.
    5. 5
      Scrape horseradish root well to remove any blemishes.
    6. 6
      Cut root into small pieces.
    7. 7
      Measure 1 1/2 cups of vinegar and 1 cup of cold water.
    8. 8
      Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
    9. 9
      If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
    10. 10
      In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.
    11. 11
      Add sugar and salt and mix well to incorporate.
    12. 12
      If desired, add more horseradish to suit your taste, also adust seasonings to taste.
    13. 13
      Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
    14. 14
      Store the jar upside down so that no air gets into the jar, lasts much longer.

    Ratings & Reviews:

    • on June 12, 2002

      This is great!! Thank you so much. I'm going to give it a try and let you know how it turns out. Sounds just like the one my Grandmother use to make also many years ago. mapleleaf

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2002

      Hey, Uncle Bill. Could you please check the quantities for this recipe? We started out following your amounts for the water and vinegar but realized (too late) that we were going to end up with soup. We started over again with a fresh batch of horseradish (1/2 lb) and added small amounts of water and vinegar until it was the desired consistency. We ended up using only 4 1/2 tablespoons each water and vinegar! (We also used only 1 tsp. salt and 1/4 cup sugar). We buzzed this up and added about 3 large cooked beets. My husband, with tears in his eyes, said that it had good flavor...we might add some more reserved beets to it tomorrow. We put it in the fridge to allow the flavors to blend. Thanks for the recipe! P.S. Should we have drained the horseradish mixture and then added the 1 cup to the beets?

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Horseradish With Red Beets

    Serving Size: 1 (1524 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 152.0
     
    Calories from Fat 2
    36%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1019.5 mg
    42%
    Total Carbohydrate 32.7 g
    10%
    Dietary Fiber 3.7 g
    15%
    Sugars 25.9 g
    103%
    Protein 2.2 g
    4%

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