Name: Beet Horseradish Sauce
Yield: Makes about 2 cups
Ingredients: 1 cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater); 3 cooked medium beets (reserved from pickled quail eggs , peeled and coarsely chopped (1 3/4 cups); 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 cup cider vinegar

Though fresh horseradish is in season around Easter, you can substitute drained bottled horseradish. We recommend using the cooked beets left over from the pickled quail egg recipe , but if you're not making the eggs, you can substitute canned beets.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater)

3 cooked medium beets (reserved from pickled quail eggs , peeled and coarsely chopped (1 3/4 cups)

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 cup cider vinegar

Preparation

Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

TagsSauce Beet Root Vegetable Vegetable Horseradish Herbs & Spices Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy 5 Ingredients or Fewer Food Processor Gourmet

Recipe notes

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