Easter Horseradish and Beets
Brighten up your Easter table with the bold and zesty flavors of Easter Horseradish and Beets, a traditional side dish that's as vibrant as it is flavorful. This easy-to-make recipe combines sweet, earthy roasted beets with the sharp, peppery kick of fresh horseradish, perfectly balanced with a touch of vinegar and sugar. Ready in just over an hour, this colorful dish offers a delightful contrast of sweet and tangy flavors that pairs beautifully with roasted meats, hearty breads, or classic Easter eggs. Plus, it’s as stunning to serve as it is simple to make, featuring a deep magenta hue that’s sure to catch everyone’s eye. Refrigerate overnight for maximum flavor and serve chilled for a refreshing, palate-cleansing accompaniment to your holiday feast.
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Recipe Information
Ingredients
- 3 medium beets
- 0.5 cup fresh horseradish root
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 1 tablespoon water
- 1 teaspoon lemon juice (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, peel and finely grate the fresh horseradish root. Use gloves or handle with care, as horseradish can irritate your skin and eyes.
Once the beets are cooked, allow them to cool slightly. Remove the skins by rubbing them with a paper towel or your hands.
Grate the peeled beets using the coarse side of a grater. Combine the grated beets with the grated horseradish in a medium bowl.
In a small bowl, mix the white vinegar, granulated sugar, salt, and water until the sugar dissolves.
Pour the vinegar mixture over the beet and horseradish mixture. Stir well to combine. For added brightness, stir in lemon juice if desired.
Transfer the mixture to a clean, airtight jar or container. Let it sit for at least 2 hours in the refrigerator to allow the flavors to meld together. For best results, refrigerate overnight.
Serve chilled as a side dish or a condiment alongside roasted meats, eggs, or traditional Easter dishes.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2178 mg | 95% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 39.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
