Beet Horseradish
TIME/SERVINGS
Makes: About 1 cup
From: The Jewish Festival Cookbook , by Fannie Engle and Gertrude Blair
We took this recipe from CHOW Editor in Chief Jane Goldman’s mother’s The Jewish Festival Cookbook, which is sadly out of print. It’s the perfect accompaniment to our homemade version of gefilte fish from Firefly Restaurant.
Game plan: While the authors of the recipe suggest bottling this relish, it’s much easier to simply store it in a sealed plastic container in the refrigerator.
- 1 cup freshly grated horseradish
- 1 medium raw beet, finely grated
- 1/2 teaspoon kosher salt
- Pinch sugar
- Vinegar
- Mix the horseradish with the grated beet, salt, and sugar. Stir in the vinegar to make proper consistency. Bottle tightly.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
For this you need a recipe?
Thanks for the recipe!!
Good! I wasn't sure if the beet was supposed to be raw or not. Thanks.