Fresh Horseradish with Beets



  • 2 cups horseradish root, peeled and cut into 1/2 inch pieces (roughly 12 ounces before peeling)
  • 3/4 cup distilled white vinegar
  • 1/2 cup finely chopped peeled raw beet
  • 1/3 cup sugar
  • 1/2 teaspoon coarse salt


  1. Using processor fitted with shredder attachment, shred horseradish.

  2. Transfer horseradish to medium bowl.

  3. Fit processor with metal blade.

  4. Return horseradish to work bowl and add ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt.

  5. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.