Ingredients
- 3 medium whole beets (unpeeled but scrubbed well)
- Fresh horseradish (1 to 3-inch piece, peeled and roughly chopped, or more to taste (may substitute prepared horseradish to taste)
- 2 tablespoons cider vinegar (or substitute balsamic vinegar)
- 1 tablespoon olive oil
- 1 1/2 to 2 teaspoons salt
- 1 to 1 1/2 teaspoons granulated sugar
- 1 garlic clove, peeled (optional)
How to Make
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Step 1: Place the whole unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes.
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Step 2: Drain the beets and rinse them under cold running water until they’re cool enough to handle.
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Step 3: Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)
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Step 4: Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the mixture for up to 1 week.
We hope you enjoy this recipe!
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