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Beet Horseradish Recipe

Beet Horseradish
Difficulty: Easy | Active Time: | Makes: About 2 cups

We adapted 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 in San Francisco.

Game plan: While the authors of the recipe suggest bottling this relish, it’s much easier to simply store it in an airtight container in the refrigerator.

This dish was featured as part of our Recipes for Passover photo gallery.

INGREDIENTS
  • 1 cup finely grated fresh horseradish
  • 1 cup finely grated raw beet (from about 1 medium)
  • 1/2 teaspoon kosher salt
  • Pinch sugar
  • 2 to 3 tablespoons white or cider vinegar
INSTRUCTIONS
Place the horseradish, beet, salt, and sugar in a medium, nonreactive bowl and stir to combine. Stir in enough vinegar to reach your desired consistency. Refrigerate in an airtight container for up to 1 week.