Prepared Horseradish with Beets
Author: Celia Spivack
Recipe type: Condiment, sauce, dip
Horseradish is a wonderful condiment that works any time of year to add zest to foods, but around Passover it is a holiday staple, eaten to complement gefilte fish or baked gefilte fish casserole. While it can be eaten “white” without any beets, it works well with beets from a can or freshly cooked, cooled beets. This recipe for the horseradish is an approximation. Every horseradish root is oddly shaped and they also vary in intensity. I have provided the measurements from the last batch I made, but your mileage will vary.
- Horseradish root (Size depends on how many ounces of prepared horseradish you want to end up with. Keep in mind you may be adding beets and you will be adding vinegar. I used a 7 ounce, relatively straight piece which yielded 2 cups of prepared horseradish with beet.)
- White vinegar (I used about 1 cup.)
- Granulated sugar (I used 4 teaspoons.)
- Kosher salt (I used 2 teaspoons. You only need 1/2 as much table salt.)
- Canned beets (not pickled) or a fresh, scrubbed beet (I used 1 medium-sized beet, cooked in the microwave oven with a few tablespoons of water until it could be pierced easily with a fork.)
- If you are using a fresh beet, I recommend peeling it before you cook it. Wearing a glove or plastic bag on your hand when touching the beet will help you avoid staining your hands. Steam it in a small pot or cook on high in a covered, microwave-safe container with a little water in the microwave oven until tender. Cut into chunks.
- Wash the horseradish root thoroughly. The roots are often very dirty and I find the easiest way to clean them is with a toothbrush under running water. Peel the fresh horseradish. Cut it into chunks. Put the pieces in the food processor and process using the metal blade. If you want the horseradish to be pink, gradually add canned shredded or whole beets (not pickled beets) or pieces of freshly cooked beet and continue until you get the color you like. Don’t worry if you do not care for beets by themselves. Horseradish is pretty assertive and the beet does not change the flavor a lot. With the processor running, add through the feed tube as much white vinegar as the horseradish holds without pooling. Add sugar and salt to taste.
Warning: Do not inhale over the processor bowl or lean in as you open it when processing horseradish as the fumes can irritate both your eyes and nose.