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Chrain (horseradish and beet relish)

60 min • 4 to 6 servings •
John S

60 min •     4 to 6 servings•

John S

Grated beets in a glass bowl with a spoon, alongside a jar of grated beets and a grater on a cutting board in the background.

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:

  • Wash the beets and trim the ends off.
  • Roasting: Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
  • 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.
  • Boiling: cook the beets for 20 to 30 minutes, or until tender.
  • Microwave: cook the beets with a little water for 8 to 15 minutes.

    • Combine:

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

    • Recommendations

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

    Jewish Passover relish sedar

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