Homemade Horseradish Recipe with Beets

homemade horseradish

This delicious and hot homemade horseradish with beets is a delight for any Passover table and year-round as a spicy garnish for sandwiches, eggs and grilled steak. The Jewish holiday of Passover usually falls in early April or around the first day of spring. Traditionally, horseradish root or bitter herbs are eaten as a symbolic reminder of the Biblical story of how Moses freed the Israelites from slavery in ancient Egypt. The idea is that this very bitter herb is so powerful that it will bring tears to the eyes of anyone who eats it, remembering the hardships of the Israelites thousands of years ago. Modern Jewish families eat a more palatable and enjoyable version of the bitter herb by mixing horseradish with vinegar and sweet beets. The addition of beets makes this a pretty pink and spicy addition to your Passover meal but can also be used on sandwiches and with deviled eggs.

homemade horseradish

The horseradish root is not a pretty vegetable. The oils released when you cut into the root might make your eyes water, and eating this sauce fresh out of the food processor will be a shock to your sinuses. Let the sauce sit in the fridge for two days before you serve and store it in an airtight jar for up to two weeks.

Elevate a boring turkey sandwich to new heights by mixing one teaspoon of homemade horseradish into 1 teaspoon of mayonnaise. Spread on your sandwich bread and add turkey, cheese, lettuce and tomato.

Homemade Horseradish with Beets and Apple Cider Vinegar

Makes 2 cups 

Ingredients

3 small beets
½ lb. fresh horseradish root
4 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon salt

Directions

Bring 6 cups of water to boil in a medium sauce pan. Make sure you beets are trimmed of the stem but leave the skin on. Cook for 20 minutes in the boiling water, drain and set aside to cool.

Slice the horseradish root into 1-inch disks for ease of cutting. Use a small sharp knife to peel away the rough skin and chop the root into small ½ inch cubes.

Peel the beets with your hands or a vegetable peeler. Roughly chop and add to the bowl of a food processor along with the cubed horseradish, apple cider vinegar, sugar and salt. Blend continuously until there are no longer chunks of horseradish. Add a tablespoon of warm water or apple cider vinegar if the mixture is too dry. Remove from food processor and store in air-tight jars in the fridge. Horseradish is best about 1-3 days after it’s grated.

Related on Organic Authority

Pickled Beets 

Pretzel Panini with Cheddar and Horseradish Slaw 

Bloody Mary with Horseradish 

Photos by Ally-Jane 

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.