Beet Horseradish

Nothing says Easter to me more than beet horseradish.

It was a staple on my grandfather’s kitchen table every spring. We put it on everything, most notably kielbasa, ham, and hardboiled eggs.

Depending on how generous my grandfather was feeling with the horseradish that year, the spread could range from tickling your nose to bringing you to tears.

Ćwikła, as it’s called in Polish, it a traditional Eastern European relish that involves little more than the combination of grated beets, horseradish, vinegar, and a little sweetener.

I substituted honey for the standard sugar, and was quite pleased with the results.

I’m not going to lie, if you don’t prefer things with a little kick, this isn’t the condiment for you.

But personally, I love its one of a kind flavor.

It will definitely add a unique touch to anything you spread it on.  

Beets and horseradish, together at last.

Ingredients

For this recipe you’ll need:

• beets: about one pound of medium beets
• fresh horseradish: the amount of horseradish to add is really up to your personal taste, but I like to use an entire 8-inch root which amounts to one cup shredded.
• apple cider vinegar
• honey: I love the sweetness honey brings, but you can substitute with maple syrup or other sweetener of choice.
• sea salt

How to Make Beet Horseradish

Begin by placing in the beets in a medium saucepan and add enough cold water to cover them.

Bring the water to a low boil, cover the pot, and cook for about 20-25 minutes until the beets are tender.

Drain the beets and let them cool.

In the meantime, peel and grate the horseradish using the small holes of a box grater.

Just a note: you may want to wear goggles for this step. Fresh horseradish is no joke!

Add two tablespoons of apple cider vinegar, a teaspoon of honey, and a half teaspoon of salt to the grated horseradish and stir.

Once the beets are cool, rub the skins off with a cloth or paper towel and grate them into the bowl.

Another tip is you might want to use some disposable gloves for this step to avoid staining your hands beet red for the day.

Mix everything well to combine.

Transfer the beet horseradish to an airtight container and refrigerate for at least a few hours to let the flavors meld together.

Store the beet horseradish in the refrigerator for up to two weeks. Enjoy!

More Beet Recipes

• Pickled Beet Eggs
• Roasted Beet and Strawberry Salad
• Smashed Beets with Lemon Cashew Cream
• Creamy Beet and Horseradish Salad

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4.50 from 2 votes

Beet Horseradish

Ingredients

• 1 pound beets trimmed and scrubbed
• 8 inch horseradish root peeled and grated (approximately 1 cup)
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon sea salt

Instructions

• Place the beets in a medium saucepan and add enough cold water to cover. Bring to a low boil, cover, and cook until tender, about 20-25 minutes. Drain and cool.
• In a mixing bowl, add the grated horseradish, vinegar, honey, and salt. Stir to combine.
• Finely grate the beets and add them to the bowl and mix well.
• Transfer the mixture to a covered glass container and refrigerate for at least 4-5 hours before serving.

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Notes

Store in the refrigerator for up to two weeks.

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

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