Recipe by mollypaul
Horseradish relish is traditionally served at Passover with matzoh, but it can be used at any time of the year as with any relish, on burgers or hot dogs, but it is really best with beef. Try mixing it into mayonnaise [pink!] and have it on roast beef sandwiches. Or just grab a spoon – it is great all by itself.. This recipe makes something like three cups of relish. Cooking time is also approximate and refrigeration time is not included in preparation time. Recipe courtesy of Food Wanderings.
- 1 lb horseradish root, peeled and cut up to small pieces (handle horseradish in a well-ventilated area or outside)
- 1⁄2 lb beet (4 small)
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 cup sugar (or more to taste)
- 3⁄4 cup cider vinegar (to taste)
Directions See How It's Made
- Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
- Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
- Drain and let cool.
- Peel the beets, quarter and add to the food processor.
- Whirl until a desired consistency is reached.
- Add to the horseradish; stir well.
- Add sugar, salt and vinegar according to taste.
- Check for taste after two days; relish develops best flavor after about a week.
- Keep covered in the refrigerator.