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Prepared horseradish is a delicious condiment as part of the Passover table, the British Sunday Lunch, and next to roasted meats and bold, nutty cheeses like aged cheddar. Making the beet version at home makes the prepared version even better by adding earthy sweetness with cooked beets and amchoor for added sweet/sour finish. The texture is also smoother and spreadable making this condiment one of my new favorites next to dijon mustard.
Condiment
2 cups
Helen Park
1 Tbsp amchoor
1 (12oz package) of cooked beets, diced ½” (about 1 cup)
¼ tsp fine sea salt
1 Tbsp sugar
1 cup prepared horseradish
Pulse the amchoor, beets, salt, and sugar in a food processor until finely chopped.
Add the prepared horseradish and continue processing until a smooth, bright, puree. Serve chilled.
The horseradish spread could also be made with cooked golden beets and amchoor, substituting honey in place of the tablespoon of sugar for a delicious and sunny, sweet and sour condiment.
Questions? Contact helen@laboiteny.com
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