Horseradish With Red Beets

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 5 large red beets, scrubbed and cooked in their skins
• 1/2 lb fresh horseradish root
• 2 1/4 cups vinegar, divided
• 1 cup cold water
• 1/2 cup granulated sugar
• 2 teaspoons salt

Recipe

• 1 cook scrubbed beets with skins until tender.
• 2 when done, immerse in cold water immediately.
• 3 let cool slightly, peel and discard skins.
• 4 shred beets with a medium coarse grater and set aside.
• 5 scrape horseradish root well to remove any blemishes.
• 6 cut root into small pieces.
• 7 measure 1 1/2 cups of vinegar and 1 cup of cold water.
• 8 add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
• 9 if necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
• 10 in a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of vinegar and 1 cup of processed horseradish; mix well.
• 11 add sugar and salt and mix well to incorporate.
• 12 if desired, add more horseradish to suit your taste, also adust seasonings to taste.
• 13 store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
• 14 store the jar upside down so that no air gets into the jar, lasts much longer.