Recipe by Manda
Ham just isn't ham without it!!! I am requested to make this every Easter and Christmas for our family get-togethers. It is very simple, a bit messy, but very much worth it! The addition of red beets to the jarred horseradish tames it down a bit...I don't know how anyone can eat straight horseradish!!...OUCH!
Top Review by Tryntje
A very easy recipe to make, even if I did use beetroot straight out of the garden. (Cooked of course) I added more vinegar than stipulated, about 1/4 to 1/2 cup, as I just cooked up what beetroot I had. I never really measure. Added more sugar as well, and heaps of horseradish. A truly delicous spread that will keep indefinitely in the fridge. If it will last that long that is.
- 3 (15 ounce) canswhole red beets, drained well
- 6 ounces jarred horseradish (found in the refrigerator section of most markets)
- 1 tablespoon brown sugar
- 1⁄4 teaspoon salt
- 1 teaspoon white vinegar
- 1 dash garlic powder
- 1 dash black pepper
Directions See How It's Made
- In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
- Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).