Beet Horseradish Recipe
Adapted from "The Jewish Festival Cookbook" by Fannie Engle and Gertrude Blair
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.
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.
Had to open all the windows and doors when I tried it in the food processor some years ago. How do you shred it without burning all your senses out of your nose?
Oy, I should try without one?
Thanks for the recipe!!
For this you need a recipe?