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.
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Units: US | Metric
- 1Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
- 2Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
- 3Drain and let cool.
- 4Peel the beets, quarter and add to the food processor.
- 5Whirl until a desired consistency is reached.
- 6Add to the horseradish; stir well.
- 7Add sugar, salt and vinegar according to taste.
- 8Check for taste after two days; relish develops best flavor after about a week.
- 9Keep covered in the refrigerator.
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Nutritional Facts for Red Hazeret -- Horseradish-Beet Relish
Serving Size: 1 (28 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 15.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 48.0 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.6 g
- Sugars 2.1 g
- Protein 0.4 g