Fresh Red Horseradish Sauce

Name: Fresh Red Horseradish Sauce
Prep time: 5 min
Total time: 10 min
Ingredients: 3 ounces fresh horseradish, peeled and coarsely chopped (½ cup); 1 medium red beet, steamed, peeled, and coarsely chopped; 1 teaspoon sugar; 1 teaspoon kosher salt; 0.25 cup distilled white vinegar

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By

Martha Stewart Test Kitchen

Updated on February 12, 2020

fresh red horseradish sauce in glass bowl — Photo: Thomas Loof

Prep Time:

5 mins

Total Time:

10 mins

Yield:

1 cup

This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe.

Ingredients

3 ounces fresh horseradish, peeled and coarsely chopped (½ cup)
1 medium red beet, steamed, peeled, and coarsely chopped
1 teaspoon sugar
1 teaspoon kosher salt
¼ cup distilled white vinegar

Directions

Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.

Cook's Notes

To prepare the beet, cut it in half, set in a steamer basket set over a pot of simmering water, cover, and cook until easily pierced with the tip of a knife, about 15 minutes. When cool enough to handle, rub with a paper towel to remove the skin.

Cooked beets, sold in the produce section of most grocery stores, can be used for a fast-track version.

Originally appeared: Martha Stewart Living, March 2020