A horseradish recipe (or horse radish recipe) that is homemade can be easily done. Making homemade horseradish from a recipe for homemade horseradish may include beets as well as the fresh horseradish from the horseradish root. A horseradish recipe usually includes vinegar, but the following horseradish recipe substitutes lemon juice for vinegar.

Horseradish is a member of the mustard family and is cultivated for its thick, fleshy white roots. Prepared horseradish comes in a wide variety of products, such as Cream Style Prepared Horseradish, Horseradish Sauce, Beet Horseradish and Dehydrated Horseradish. Collinsville, Illinois, a town near St. Louis, Missouri, and the surrounding area around Collinsville has soil that is rich in potash, a mineral that horseradish thrives on. As a result, 60% of the world's production of horseradish comes from this area, where German immigrants began cultivating horseradish in the late 1800's. In fact, each May, there is an International Horseradish Festival in Collinsville, Illinois. Horseradish is known for a strong, acidy (some call it burning) taste, and there are many horseradish recipes whose ingredients produce horseradish that range from mild in taste to very strong in taste. The following horseradish recipe uses beets which is the typical horseradish for the Jewish Passover (otherwise known to Jews as the Passover / Pesach festival) and is thus known as beet horseradish.

Horseradish Recipe: Fresh Horseradish and Beet Sauce (Preparation time: 15-20 minutes)

4 ounces fresh horseradish, peeled
1 8 1/4-ounce (233.88 grams or 243.98 milliliters) can sliced beets
2 tablespoons fresh lemon juice
1/4 teaspoon salt
2 teaspoons granulated sugar

Instructions for the Horseradish Recipe: Fresh Horseradish and Beet Sauce:

  1. Finely grate horseradish by hand or in food processor.
  2. Drain liquid from can of beets, reserving 3 tablespoons.
  3. Coarsely chop beets by hand, or fit work bowl of food processor with steel blade to chop.
  4. Place beets, reserved beet juice and remaining ingredients in work bowl.
  5. Coarsely chop in 2 or 3 on-off turns.
  6. Stir into horseradish.
  7. Cover, and let stand for 1 hour before using.

Makes 1 cup or about 16 servings of horseradish.

Nutrition Information Per 1 Tablespoon: Calories: 13; Fat: Trace of fat, Cholesterol: no cholesterol; Sodium: 79 milligrams.

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