Red Beet Horseradish Spread

Total Time
15mins
Prep 15 mins
Cook 0 mins

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).

Reviews

(2)
Most Helpful

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.

Tryntje April 23, 2002

I had three cooked beets on hand, and while searching for some interesting thing to do with them, I tried out this recipe. It was great! I divided the recipe into 3, as an estimate of how many beets are in a can. All the family loved it, even my difficult children.

BettyBoop330 May 15, 2004

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