Horseradish Made with Beets Fresh
Elevate your condiments game with this vibrant and zesty homemade Horseradish Made with Fresh Beets! Perfectly balancing the earthy sweetness of tender, freshly cooked beets with the bold, sinus-clearing punch of grated horseradish root, this colorful recipe is as flavorful as it is eye-catching. With a touch of white vinegar, sugar, and salt to round out the sharp notes, this easy-to-make condiment is ideal for adding zing to roasted meats, smoked fish, or hearty sandwiches. Ready in just under an hour and with minimal effort, this beet-infused horseradish stores beautifully in the refrigerator for up to two weeks, making it a versatile addition to your culinary repertoire. Make it ahead and let the flavors meld for an even more intense, satisfying kick!
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Recipe Information
Ingredients
- 1 cup (grated) Fresh horseradish root
- 2 medium-sized Fresh beets
- 0.25 cup White vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 3 tablespoons Water
Instructions
1. Begin by preparing the beets. Rinse them thoroughly under running water to remove any dirt, then place them in a medium-sized pot. Cover the beets with water, bring the pot to a boil, and cook for 25-30 minutes, or until the beets are tender and easily pierced with a fork.
2. Once the beets are cooked, drain them and let them cool until they are safe to handle. Using your hands or a paper towel, peel off the skins (the skins should slip off easily at this stage). Set the peeled beets aside.
3. Using a fine grater or food processor, grate the fresh horseradish root into shreds. Measure out 1 cup of grated horseradish and place it in a bowl.
4. Grate the cooked beets using the same equipment. Measure out the grated beets and combine them with the grated horseradish in the bowl.
5. Add the white vinegar, granulated sugar, salt, and water to the bowl. Stir the mixture thoroughly until the ingredients are fully combined and evenly distributed.
6. Transfer the beet horseradish mixture into sterilized jars or airtight containers. Press the mixture down to remove any air pockets, then seal the jars tightly.
7. Allow the beet horseradish to sit for at least 24 hours in the refrigerator before serving. This resting time will allow the flavors to meld together and develop their characteristic sharpness.
8. Serve as a condiment alongside meats, fish, or vegetables, or use it to add a zesty kick to sandwiches and dips. Store any unused beet horseradish in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 49.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1513 mg | 32% | |
*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.
