Beet Horseradish
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1large beet, scrubbed
- ¼pound fresh horseradish (about 4 inches)
- 3tablespoons white balsamic vinegar
- 1teaspoon sugar
- 1teaspoon salt
Nutritional analysis per serving (2 servings)
79 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 2 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beet in a medium pot, cover with water and bring to a boil. Simmer until the beet is easily pierced with a fork, about 1 hour. Cool, peel, then coarsely grate into a large bowl. Peel the horseradish and grate using a fine grater or food processor. In a small bowl, stir together the horseradish, vinegar, sugar and salt, then pour this over the beets and mix well.
Private Notes
Comments
Be sure and grate/grind the horseradish in a well ventilated room. At least the roots from my garden had me literally in tears. But worth it.
This is a great addition to Polish (and other Eastern European) Easter foods. Terrific with ham or kielbasa, and excellent with hard boiled eggs and buttered rye bread.
This is a great addition to a Polish or Eastern European Easter meal. Paired with kielbasa, ham or even hard boiled eggs and buttered rye bread, it's delicious.