Martha's friend Madge Miller shares her fresh horseradish recipe.
- Yield: Makes about 4 cups
- 1 large horseradish root, washed thoroughly, peeled, and coarsely chopped
- 2 small beets, boiled, peeled, and coarsely chopped
- 6 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Pinch of coarse salt
In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks.