Beet and Horseradish Spread
Horseradish is not sharp in itself: the bite comes from a volatile compound formed when it is grated, and heat destroys it. So it goes into cold beetroot and the jar is closed at once. Stirred into warm beetroot it becomes, within five minutes, a merely aromatic root.
- Prep
- 15 min
- Rest
- 2 h
- Total
- 2 h 15 min
- Servings
- 8
- Level
- Easy
- Per serving
- 90 kcal
Ingredients
Makes: about 400 g, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Boil the beetroot whole
Cook it in its skin for 40–60 minutes until tender. Cut open, it bleeds its colour and flavour into the water and the spread turns pale.
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Step 2: Cool it completely
Chill it right down — not a suggestion but a condition: in warm beetroot the horseradish loses its bite instantly.
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Step 3: Grate it fine
Use a fine grater. A blender turns it to purée, and this spread should stay grainy.
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Step 4: Stir in horseradish and acid
Add the horseradish, vinegar, sugar, garlic, salt and oil and mix. The vinegar is not only for taste — acid fixes the heat and holds the colour.
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Step 5: Seal and chill
Pack it into a jar, close it tightly and refrigerate 2 hours. A closed jar keeps that volatile heat where it belongs.
Tips & variations
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Tip
Grate fresh horseradish somewhere well ventilated, or in a covered blender — its fumes are stronger than onion and will sting your eyes.
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Tip
Jarred horseradish already contains vinegar and salt, so start with half the vinegar here and taste.
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Variation
With one grated apple it softens and sweetens — the classic pairing for fish. With two spoons of sour cream it is gentler, but no longer dairy-free.
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Storage
Two weeks in a tightly closed jar. The heat fades gradually; by the second week it is mild.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 90 kcal | 720 kcal |
| Protein | 2 g | 16 g |
| Fat | 5 g | 40 g |
| Carbohydrates | 9 g | 72 g |
Approximate values calculated from standard ingredient data.
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