Heimishe Chrein

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READY IN: 25mins
SERVES: 8
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 4
    medium beets
  • 3
    tablespoons freshly grated horseradish root
  • 1
    teaspoon salt
  • 4
    tablespoons sugar
  • 2
    tablespoons wine vinegar
  • 6
    tablespoons water (reserved from the beets)
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DIRECTIONS

  • Peel and wash the beets very well. Cut them into large chunks, put them in a pot, cover them with water, and cook until they are soft, about 1 hour.
  • Drain the beets, reserving 2–3 t. beet water. Puree the beets and mix them together with the horseradish root.
  • Add the remaining ingredients and let it sit covered in the refrigerator for 2–3 hours. Adjust the seasonings to taste.
  • For a sweeter taste, add more sugar; for a milder taste, add more beets; for a stronger taste, add more horseradish root. Add them each a little at a time as the smell can very quickly become overpowering. Refrigerate before serving.
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