Horseradish and Beet Sauce

condiment beet horseradish jewish passover vinegar

Joan Nathan

Makes about 4 cups

Source

Ingredients

3 large beets (about 2 pounds/907 grams), trimmed but not peeled

3 tablespoons extra-virgin olive oil

4 ounces/113 grams (about 1 cup) peeled and roughly chopped fresh horseradish root

2 tablespoons white vinegar

1 teaspoon kosher salt

1 teaspoon black pepper

1 to 2 tablespoons fresh lemon juice

Method

Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.

In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.

Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.