Fresh Horseradish with Beets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups 1/2-inch pieces peeled horseradish root (about 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 |
Directions:
1. Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.
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