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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Red Horseradish

I can't really explain why I haven't made red horseradish until this year.....yet another of those "14 years later....." mysteries. Multitasking as I do, I throw some beets into a pot of boiling water as I melt chocolate in a bowl on top. Then, reading a recipe about red horseradish, I see the beets are grated raw. Makes sense if I think about it but I'm pushing the thinking limits. It is time to do...do over.

Anyway, the red horseradish is sweeter than the straight up white variety. Just as easy to make, although more messy with all the red, just toss in raw beets and grind with the horseradish. Add remaining ingredients and that's it. Very beautiful with gefilte fish and much better than the jarred.



Kosher Status: Parve
Number of servings: Makes about 2 1/2 cups
Main Ingredient(s): Horseradish, Beets
Preparation Time: 00:10
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


Ingredients:


  • 1 pound horseradish root
  • 1 beet, about 1/2 pound
  • 2 teaspoons salt
  • 1/4 cup sugar
  • 1/4 - 1/2 cup vinegar or lemon juice, enough to moisten



Steps:

Wash, peel and chunk the horseradish and beet. Put into the bowl of a food processor.

Grind until fine and transfer to a bowl. Add remaining ingredients being careful not to stare or breathe too much.

Mix together well and store in an airtight container.



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