Red Hazeret -- Horseradish-Beet Relish

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READY IN: 40mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb horseradish root, peeled and cut up to small pieces (handle horseradish in a well-ventilated area or outside)
  • 12
    lb beet (4 small)
  • 12
    teaspoon salt (to taste)
  • 14
    cup sugar (or more to taste)
  • 34
    cup cider vinegar (to taste)
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DIRECTIONS

  • 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.
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