Horseradish With Red Beets

READY IN: 50mins
YIELD: 5-6 cups




  • Cook scrubbed beets with skins until tender.
  • When done, immerse in cold water immediately.
  • Let cool slightly, peel and discard skins.
  • Shred beets with a medium coarse grater and set aside.
  • Scrape horseradish root well to remove any blemishes.
  • Cut root into small pieces.
  • Measure 1 1/2 cups of vinegar and 1 cup of cold water.
  • Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
  • If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
  • In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well.
  • Add sugar and salt and mix well to incorporate.
  • If desired, add more horseradish to suit your taste, also adust seasonings to taste.
  • Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
  • Store the jar upside down so that no air gets into the jar, lasts much longer.