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This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe.

Martha Stewart Living, March 2020


Credit: Thomas Loof

Recipe Summary test

5 mins
10 mins
Makes about 1 cup


Ingredient Checklist


Instructions Checklist
  • Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.


Cook's Notes

To prepare the beet, cut it in half, set in a steamer basket set over a pot of simmering water, cover, and cook until easily pierced with the tip of a knife, about 15 minutes. When cool enough to handle, rub with a paper towel to remove the skin.

Cooked beets, sold in the produce section of most grocery stores, can be used for a fast-track version.