Ingredients

The following ingredients have 4 Servings
  • 1/3 cup creamed horseradish (extra hot)
  • 4 round large beets
  • 1 tablespoons vinegar for boiling beets
  • 4 tablespoons vinegar for Hren mixture
  • 1 teaspoon salt

Instruction

  • Put peeled beets in a saucepan, with 1 teaspoon of salt and 1 tablespoon of vinegar. Bring to a boil and cook for about 35-45 minutes until tender (can take longer for larger beets). Don't overcook the beets, they must be tender but firm. Drain and run cold water over beets and allow to cool.
  • Wearing gloves, grate the beets and put into a mixing bowl. (I didn't and now have pink hands)
  • Add 1/2 horseradish and combine together. Add the salt and vinegar. Taste and adjust horseradish if necessary.
  • Put in a clean sterilised jar and keep refrigerated. Best if you allow flavours to infuse overnight before eating. Keep refrigerated. Enjoy!