Something universal came up at my 2 Passover seders this year – everyone (else) seemed to use gefilte fish simply as a vehicle for delivering more horseradish into one’s mouth. Or matza, or whatever one could find. Really, everyone just wanted more of that delicious horseradish! That crazy red stuff from the jar the first night, and the second night – a homemade version that we could not get enough of. It was so good that I gave up on needing a delivery mechanism, and went for eating it with a spoon. Even better mixed with charoset.
So I made my way to the store immediately the next day to procure beets (yup, beets are what they use to make the red jarred version red! It’s why it’s sweeter than the white kind…) and horseradish to replicate, and I recommend you do the same! This is a wonderful snack to have around for the rest of the holiday – or if you’re not Jewish, this would easily be a nice side dish to complement the flavors on your Easter dinner plate. :)
I’d like to say mine is bright sunny yellow to encourage spring to decide to show up! Let’s go with that…. :) But actually, it’s because my store only had golden beets. Red ones are even better in this, but anything you can find will work. This definitely does.
Homemade “Red” Horseradish
1 large beet (raw)
3 inches of horseradish, peeled (amount variable depending on how hot you like yours – I wanted just a bit of zing but nothing too strong)
2 T olive oil
1 t sea salt
Place all ingredients in a food processor, process until finely grated. Check for taste and adjust horseradish, oil, and salt amounts to taste.
Enjoy!!
