New This Month

Fresh Beet Horseradish


Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, April 2000


  • 2 medium (10 ounce) beets
  • One 4-ounce fresh horseradish, peeled
  • 1/4 cup cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar


  1. Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.

  2. Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.

  3. Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

Reviews Add a comment

  • myla08
    18 JUL, 2010
    You can also make horseradish using other vegetables such as zucchini, carrots or whatever your imagination can come up with. I've made those 3 but always favor the beet horseradish. One of the other veggie flavored horseradishes is a nice dish to bring to someone's home. They get a big kick out of it.