Beet Horseradish
30
- Makes1 1/2 cups
(Photo: Roberto Caruso)
Make other condiments jealous with this peppery sauce. It packs the perfect kicked-up punch when it's made from scratch.
Ingredients
1 1/4 cups peeled and cubed fresh horseradish root, about 250 g
1 small beet, peeled and chopped
3/4 cup white vinegar
1 tsp granulated sugar
1 tsp salt
Instructions
WHIRL horseradish and beet with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Scrape into a 500-mL jar and refrigerate up to 1 month.
Modern cocktail sauce recipe
Modern cocktail sauce: Stir 1/2 cup beet horseradish with 1/2 cup ketchup, 1 tsp Worcestershire and 2 tbsp lemon juice until smooth. Serve with chilled peeled jumbo shrimp.
Get our recipes for honey-mustard horseradish and beet horseradish.
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