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Beet Horseradish

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living Television, April 1999


  • 2 medium beets, cooked, peeled, and left whole
  • 1/4 cup finely grated, fresh horseradish, peeled
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon plus 1 teaspoon white vinegar


  1. Using a box grater over a medium size bowl, grate the whole beets alternating between the coarse and fine sides of the grater.

  2. Add horseradish, sugar, salt, and vinegar and stir to combine. Season to taste.

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