Red Beet Horseradish Spread
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
3 cups (approx.)
ingredients
- 3 (15 ounce) cans whole red beets, drained well
- 6 ounces jarred horseradish (found in the refrigerator section of most markets)
- 1 tablespoon brown sugar
- 1⁄4 teaspoon salt
- 1 teaspoon white vinegar
- 1 dash garlic powder
- 1 dash black pepper
directions
- In food processor or blender, pulse beets until very finely minced, almost pureed (you may have to stop a few times to scrape sides down) In bowl, mix beets with all other ingredients, stirring well to combine.
- Store in jars or tight-sealing plastic containers in refrigerator until use (will keep for several months).
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Reviews
-
A very easy recipe to make, even if I did use beetroot straight out of the garden. (Cooked of course) I added more vinegar than stipulated, about 1/4 to 1/2 cup, as I just cooked up what beetroot I had. I never really measure. Added more sugar as well, and heaps of horseradish. A truly delicous spread that will keep indefinitely in the fridge. If it will last that long that is.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"