Bottle of Red, Bottle of White Homemade Horesradish

Red and White Horseradish

Growing up my mom always had a bottle of red and a bottle of white Gold's Horseradish on our Passover Seder table. As the years went on my Mom started buying a piece of fresh Horseradish root, and depending on the year either my brother Andrew or my sister Carol would tackle the job of making the fresh and overwhelmingly strong homemade horseradish.

Andrew would insist that he needed to grate it by hand the old fashion way on a box vegetable grater. He would be sent to the backyard for the grinding, because we would all not be able to take the strong smell and burning eyes. Carol's years she would grind the horseradish the quick and effective way, in the food processor with much less tears.

Since you can't tell how strong a horseradish root is by looking at it we would never know how tolerable the batch would be. It was always a good laugh watching the bowl of homemade horseradish being passed around and seeing the reaction of the taster for the first bite.

I am sharing an easy version made in the food processor. 

Ingredients:

1 piece fresh horseradish root 10"-12"

1/3 cup apple cider vinegar

1 Tablespoon sugar

1 Tablespoon salt

1 medium sized about 3" in diameter roasted beet

Cut the top off the horseradish right below the small roots, and save that for your Seder plate. Peel and chop the horseradish root into about 1" cubes.

Place the cubes in the food processor and pulse till it is consistently ground. Add vinegar, sugar and salt. Pulse a few times to combine. Warning do take a big whiff it is very strong and will burn your eyes.

Transfer to a jar and refrigerate. It will make 8-12 ounces, depending on the width of the root.

For the Red Horseradish:

Roasting a beet: Wrap two to three beets in an aluminum foil pouch drizzle with olive oil and roast in a 410 degree oven for about an hour or until soft.  Remove the pouch and let it cool. With rubber gloves on gently push the skin off the beet.

Chop the roasted beet cubes and add it to the food processor after you grind the horseradish. Pulse until incorporated and a bright magenta color. Add the vinegar, sugar and salt and pulse till combined. Transfer to a jar and refrigerate.

Happy Passover,

Enjoy!!