Beet Horseradish

Deborah Rood Goldman
Recipe by
Deborah Rood Goldman

There's nothing like eating freshly-ground horseradish at the Passover seder to remember the bitterness of the Israelites' suffering under slavery. This recipe will bring a tear to your eye and possibly clear out clogged sinuses.

Horseradish grew in my parent's backyard garden, and the beautiful leaves belied the strength of this ferocious bitter root.  My dad would use a hand grinder to make it outdoors just a day before our seders, and my sisters and I would point to his tearing eyes, and remark, "Look, Daddy's crying!" (a sight we'd never seen).

This recipe calls for adding fresh beets to the horseradish for color and flavor, but you can make both white and red horseradish - just set some aside before you add beets to the whole batch.

Warning: Definitely wear protective eye gear, like tight swimming goggles, while preparing this potent recipe.

1 cup horseradish root, peeled and cut into 1/2" cubes
3/4 cup white vinegar
1 large raw beet, peeled and sliced
1 or 2 tablespoons sugar
1/2 teaspoon kosher salt
  1. Put on eye protection (I put on my swim goggles).
  2. Use food processor or hand grinder to grate horseradish, vinegar, and beet.
  3. If seems too dry, add more vinegar.
  4. Add sugar and salt; adjust sweetness to taste.
  5. Store in tightly sealed glass jar and refrigerate.