Follow these steps for perfect results
horseradish root
peeled
white vinegar
sugar
salt
beets
roasted until soft
Peel the horseradish root.
Roast the beets until soft.
Combine the peeled horseradish root, roasted beets, white vinegar, sugar, and salt in a food processor.
Process all ingredients to the desired consistency.
Taste and adjust seasonings as needed. Be cautious as the flavor may intensify over time.
Serve as a condiment or as part of a Seder plate.
Expert advice for the best results
Adjust the amount of sugar to balance the spiciness of the horseradish.
For a smoother texture, strain the mixture after processing.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 minutes
Can be made a few days in advance.
Serve in a small bowl or ramekin, garnish with a sprig of parsley.
Serve as a condiment with brisket or other meats.
Offer as part of a Passover Seder plate.
Complements the sweet and spicy flavors.
Discover the story behind this recipe
Traditional dish for Passover Seder
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