Hot and zesty condiment for fish, beef or lamb. Or add delicious zing to a sandwich.
Equipment: Food processor with a shredding blade and an s-shaped chopping blade
- 1 horseradish root, at least 4 inches, peeled and brown spots removed
- 2 medium beets, cooked and peeled, or a 15-ounce can cooked beets, drained
- 4 tablespoons white vinegar
- 1 teaspoon white sugar
- 1 teaspoon kosher salt
- Set up your food processor with the shredding blade. Using about 4 inches of the peeled horseradish root, cut into chunks that will fit into the feeding tube of your processor, shred the horseradish and then transfer it to a bowl. Remove the shredding blade from the processor and attach the chopping blade.
- Return shredded horseradish to the food processor, along with all the rest of the ingredients. Pulse several times, scraping down the sides, if need be. Process for 30 second or so, or until you get a nice finely-textured consistency. Enjoy!
STORAGE: Horseradish sauce will keep in a tightly-sealed container in the fridge for 3 days but it will lose heat over time. If you like it hot and zingy, eat it within a few hours after you prepare it.
WARNING: do not breathe in too close to freshly grated horseradish, as it is blindingly hot. Also, start with a very tiny bit when you first taste it to ensure you know what you are in for.
- Prep Time: 15 mins
- Category: Side dish, condiment
- Method: no cook
- Cuisine: Central Europe
Keywords: fresh horseradish and beet sauce