Name: Fresh Horseradish with Beets
Yield: Makes about 2 cups
Ingredients: 2 cups 1/2-inch pieces peeled horseradish root (about 12 ounces before peeling); 3/4 cup distilled white vinegar; 1/2 cup finely chopped peeled raw beet; 1/3 cup sugar; 1/2 teaspoon coarse salt

Recipe information

Yield
Makes about 2 cups

Ingredients

2 cups 1/2-inch pieces peeled horseradish root (about 12 ounces before peeling)

3/4 cup distilled white vinegar

1/2 cup finely chopped peeled raw beet

1/3 cup sugar

1/2 teaspoon coarse salt

Preparation

Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.

TagsCondiment Horseradish Herbs & Spices Beet Root Vegetable Vegetable Nut Free Dairy Free Gluten Free Vegan Vegetarian Make Ahead Quick Easy No-Cook Food Processor Bon Appétit

Recipe notes

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