Name: Horseradish x 2
Yield: Makes about 1¾ cup (13½ oz/425 g)
Ingredients: Fresh horseradish root, 3-inch (7.5-cm) piece, about 2 oz (60 g), peeled; Sugar, ¼ teaspoon; Salt, ½ teaspoon; Red wine or cider vinegar, 2 tablespoons; Red or yellow beets, 14 oz (440 g)

Preparation info

Makes about
1¾ cup

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Jarred horseradish pales alongside the aromatic bite of freshly grated horseradish. There are two options for sauces: a creamy, zesty version and a milder, red or yellow beet version. Look for horseradish root that is firm and without any greenish tinge under the skin.

Ingredients

Red or yellow beets, 14 oz (440 g)
Fresh horseradish root, 3

Method

For Beet Horseradish

In a small saucepan, combine the beets with water to cover by 2 inches (5 cm) and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until a paring knife slips easily into the largest beet, about 40 minutes. Drain the beets and let cool until they can be handled, then slip off the skins.

Grate the beet