Beet horseradish



1 1/2 cups

Beet horseradish

Homemade horseradish. (Photo, Roberto Caruso.)

Make other condiments jealous with this peppery sauce. It packs the perfect kicked-up punch when it's made from scratch.


  • 1 1/4 cups peeled and cubed fresh horseradish root , about 250 g
  • 1 small beet , peeled and chopped
  • 3/4 cup white vinegar
  • 1 tsp granulated sugar
  • 1 tsp salt


  • WHIRL horseradish and beet with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Scrape into a 500-mL jar and refrigerate up to 1 month.


Modern cocktail sauce: Stir 1/2 cup Beet Horseradish with 1/2 cup ketchup, 1 tsp Worcestershire and 2 tbsp lemon juice until smooth. Serve with chilled peeled jumbo shrimp.