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Soak a horseradish root for several hours, and then scrub it well with a stiff brush (no need to peel). Cut it into cubes, and process it well. Add beets and juice from either commercial or home-made sweet Pickled Beets (click here for recipe). Use the beets themselves for color, and then thin with the liquid until you get the desired consistency.
There can be a great difference in the potency of the actual horseradish root. I remember the first time we made it, we had to leave the house because of the fumes, but we've never had that problem since.
Posted by Sylvia Allen, Z'L
Nutritional Info Per Serving: N/A