She Strengthens

Fresh Horseradish and Beet Relish: A Tasty Twist on Tradition

When it comes to Passover celebrations, certain dishes are essential to the table. One such accompaniment is a tangy and flavorful relish to pair with homemade gefilte fish. Inspired by a treasured family recipe, we’ve created a fresh horseradish and beet relish that’s sure to become a new tradition.

A Family Legacy

This recipe has its roots in a beloved cookbook, now out of print, from former Chowhound Editor in Chief Jane Goldman’s mother. We’ve adapted it to make it easy to prepare and store, without sacrificing any of its vibrant flavor.

Simplifying the Process

While the original recipe suggests bottling the relish, we’ve found it’s much easier to store it in an airtight container in the refrigerator. This way, you can enjoy it for up to a week without any fuss.

Get Ready for Flavor

To make this relish, you’ll need just five ingredients: fresh horseradish, raw beet, kosher salt, sugar, and white or cider vinegar. Simply combine the grated horseradish, beet, salt, and sugar in a medium bowl, then stir in enough vinegar to reach your desired consistency.

Quick and Easy

With a total preparation time of just 20 minutes, this relish is a breeze to make. And with its easy active time of 20 minutes, you can whip it up in no time.

Yield and Storage

This recipe yields 2 cups of relish, perfect for serving alongside your favorite Passover dishes. Store it in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 1 cup finely grated fresh horseradish
• 1 cup finely grated raw beet (from about 1 medium)
• 1/2 teaspoon kosher salt
• Pinch sugar
• 2 to 3 tablespoons white or cider vinegar