I made this for a Passover meal when I helped a friend cater. This is a traditional Jewish condiment eaten at Pesah, the Passover meal. You don’t need to be Jewish to enjoy this. I like this with other foods such as, roasted meats and grilled fish.

Ready

• 5 oz grated horseradish*
• 2 cooked beets, grated
• 1 Tbsp sugar
• 1-2 Tbsp red wine vinegar
• Salt to taste

Set

• Medium glass bowl
• Grater
• Glass storage jar

Go

Prepare beets:

1. Wash the beets and trim the ends off.
2. Roasting: Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
3. Roast the beets at 425°F for 30 to 45 minutes until the beets are easily pierced with a knife. Slip off the skins under running water and grate.
4. Boiling: cook the beets for 20 to 30 minutes, or until tender.
5. Microwave: cook the beets with a little water for 8 to 15 minutes.

Combine:

1. Combine all ingredients in glass bowl. Stir to combine.
2. Place in glass container to store. It will keep for up to 2 weeks.

What you should know

If you grate your own fresh horseradish, be careful! Wear gloves because it can cause skin burns and work in well ventilated area.