Beet Horseradish Recipe
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.
- 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