You may also like
Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 1 fresh horseradish root, about 1/2 pound, peeled
- 2 medium beets, boiled and peeled, cooking liquid reserved
- 3 to 4 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup sugar, or to taste
- 1/4 cup white vinegar or beet-juice water
Method
- Finely grate the horseradish and the beets with a hand grater, or in a food processor fitted with a shredding disk, into a large bowl.
- Toss with the lemon juice and salt.
- Put the sugar in the vinegar or beet-juice water in a small pan, and set over medium heat to dissolve.
- Bring slowly to a boil, and turn off after about 3 minutes.
- Stir this liquid into the horseradish and beets.
- If too dry, stir in some of the reserved beet-cooking liquid.
- Put the horseradish and some of the liquid in a jar, and keep tightly closed in the refrigerator for a day.
- Then remove and taste, adding more salt, sugar, or beet liquid as needed.
