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Beet Horseradish

  • yield: Makes 2 1/2 cups


  • 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. Step 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. Step 2

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

Martha Stewart Living Television, April 1999