Martha's friend Madge Miller shares her fresh horseradish recipe.
- 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.
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