Horseradish With Red Beets
A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my russian grandmother and it has remained the same without any changes for the last 100 plus years.
Steps
Cook scrubbed beets with skins until tender.
When done , immerse in cold water immediately.
Let cool slightly , peel and discard skins.
Shred beets with a medium coarse grater and set aside.
Scrape horseradish root well to remove any blemishes.
Cut root into small pieces.
Measure 1 1 / 2 cups of vinegar and 1 cup of cold water.
Add horseradish to blender , cover and process , adding vinegar / water mixture as required until horseradish is well blended.
Continue to process remainder of horseradish root.
If necessary , add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
In a mixing bowl , add grated beets , sugar , the remainder 3 / 4 cup of white vinegar and 1 cup of processed horseradish.
Mix well.
Add sugar and salt and mix well to incorporate.
If desired , add more horseradish to suit your taste , also adust seasonings to taste.
Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
St.
Ingredients
red beets, horseradish root, white vinegar, cold water, granulated sugar, salt