A Jewish horseradish condiment served across Easter Europe. This version from ” Food for all Seasons” by Oliver Rowley includes finely grated raw beetroot.
Ingredients
- 2 beetroot
- 3-5 cm fresh horseradish to taste
- 1 tsp sugar
- 2 tbsp red wine vinegar
- a pinch salt
Servings:
Instructions
- Peel and finely grate the beetroot and horseradish, then combine in a bowl with all the other ingredients.
- The flavours mingle over time, so leave it for 1 hour, then check again and adjust seasoning accordingly.
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