Categories:Viewed: 14 - Published at: 7 years ago


  • 1 fresh horseradish root, about 1/2 pound, peeled
  • 2 medium beets, boiled and peeled, cooking liquid reserved
  • 3 to 4 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup sugar, or to taste
  • 1/4 cup white vinegar or beet-juice water


  • Finely grate the horseradish and the beets with a hand grater, or in a food processor fitted with a shredding disk, into a large bowl.
  • Toss with the lemon juice and salt.
  • Put the sugar in the vinegar or beet-juice water in a small pan, and set over medium heat to dissolve.
  • Bring slowly to a boil, and turn off after about 3 minutes.
  • Stir this liquid into the horseradish and beets.
  • If too dry, stir in some of the reserved beet-cooking liquid.
  • Put the horseradish and some of the liquid in a jar, and keep tightly closed in the refrigerator for a day.
  • Then remove and taste, adding more salt, sugar, or beet liquid as needed.