International kitchen

Beetroot horseradish relish

Name: Beetroot horseradish relish
Cook time: 10 min
Total time: 10 min
Yield: 5 servings
Cuisine: International
Ingredients: 400g Roots of the Duck; 80-100g Beets; 1 tbsp vinegar (9%); 2 tsp Sugar; 0.5 Lemon; 1 tsp Sol; 50ml Water

How to prepare "beetroot horseradish relish": Roots of horseradish, beets, vinegar (9%) and sugar. Step-by-step recipe with a photo, 10 stages, total time - 10 minutes.

PrepNot statedCook10 minServes5LevelEasy

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 6 method steps from beginning to end.
Measure and arrange all 7 listed ingredients.
Set aside about 10 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Prepare the roots of horseradish: wash in cool water from the ground and trim.
02
Clean the roots of horseradish with a conventional potato knife.
03
Wash the beets and peel them off.
04
Grind the roots of the horseradish in a blender. Also for this operation, you can use a meat grinder, but in this case, do not forget to put a plastic bag on the outlet.
05
Add to the bowl of the blender: beets, a teaspoon of salt (or to taste), sugar, vinegar and 50 ml of water. Squeeze half a lemon. Re-mold the contents of the blender bowl.
06
Clean jar sterilize and fill with ready-made horseradish. Store in the refrigerator, no more than 4 months. When served, horseradish can be combined with mayonnaise or sour cream.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Аймкук; view original image record .