Ingredients for Horseradish Made With Beets Fresh
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How to Make Horseradish Made With Beets Fresh
- In a small saucepan, combine 1/2 cup white vinegar, 1 teaspoon salt, and 2 tablespoons sugar. Heat over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and stir in 1/2 cup cold water. Set aside to cool.
- Wash and peel 1 medium beet. Roughly chop the beet and 1 cup of fresh horseradish root. (Wear gloves!)
- In a food processor fitted with a metal blade, combine the chopped beet and horseradish.
- With the food processor running, gradually add the cooled vinegar mixture until the horseradish and beets are finely chopped and blended into a smooth paste. Add more vinegar if needed to reach desired consistency.
- Spoon the horseradish mixture into clean, sterilized glass jars with tight-fitting lids.
- Refrigerate for at least 24 hours before serving to allow the flavors to meld. The flavor will mellow slightly over time. Store in the refrigerator; the more you open the jar, the weaker the flavor will become.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
39g
Fat
0g
Carbs
4g
