Beet and Horseradish Relish for Winter
Grind the horseradish as fast as you possibly can, that’s the whole game with this relish. Its volatile oils flash off within minutes of hitting the air, taking the heat with them, so the root goes through the meat grinder right along with the cooked beets. Work near an open window, because the fumes are brutal on the eyes.
This grated beet-and-horseradish blend is one of the most practical pantry preserves in the Eastern European kitchen. The cooked beet lends natural sweetness and a deep ruby color, while the fresh root brings a sharp, sinus-clearing heat that cleans up richer foods. Unlike plain white prepared horseradish, this version is softer and rounder, and it’s traditionally served with aspic, boiled beef, sausages, and roasts.
- Swap the vinegar for fresh lemon juice if you want a gentler acidity, though it will shorten how long the relish keeps.
- Choose dark, deeply colored beets with no white rings; they’re sweeter and give a brighter shade.
Store the jars somewhere dark and cool, since beets fade fast in light. Keep an opened jar refrigerated and use it within a week or two.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Wash the beets thoroughly, cover them with boiling water, and cook until tender, then cool and peel them.
Peel the horseradish root and pass it through a meat grinder together with the cooked beets. Work quickly, as horseradish loses its heat and aroma rapidly once exposed to the air.
Combine the beets with the horseradish, add the vinegar and a pinch of salt, and mix well until evenly blended.
Pack the mixture tightly into clean, sterilized jars. Sterilize half-liter jars for 15 minutes; liter jars need a little longer.
Seal the jars, turn them upside down, and let them cool, then store in a cool, dark place. Serve as a side or a sharp condiment for meat dishes.
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