Beet Horseradish

Every Eastern European grandmother has a version of this in her fridge, and for good reason.

Grated beets and fresh horseradish get doused with a hot vinegar brine that locks in their color and flavor, creating a condiment that’s simultaneously sweet, earthy, tangy, and nose-clearingly sharp.

It’s a staple at Passover seders alongside gefilte fish, but don’t limit it to holidays.

A spoonful next to roast beef, brisket, or even a simple roasted chicken transforms the plate entirely.

Kitchen Tips

• Grate the horseradish near an open window or with good ventilation. Fresh horseradish root releases fumes that make onion-cutting look like a spa treatment.
• Use boiled beets that have cooled completely. Hot beets will cook the horseradish and mute its heat.
• Adjust the ratio of beets to horseradish based on how fiery you like it. More horseradish means more burn. More beets means sweeter and milder.
• This keeps well in a sealed jar in the fridge for several weeks. The flavor mellows slightly over time as the horseradish heat softens.