Horseradish with Beets {Ćwikła z Chrzanem}

Horseradish is one of my favorite condiments. With it’s dual purpose of a topping and a sinus clearing medicine, I always keep a jar handy, especially in the winter time. It works well on anything you would put ketchup on, sausages, ham, potatoes, sandwiches and it is always on my Easter table. Roasted shredded beet, mixed with horseradish makes ćwikła, and in addition to cutting the sharpness of horseradish, it adds a bit of sweetness and earthiness to the mix. To cut down on time, you can use store bought horseradish.

To make homemade horseradish, you will need:

1 root of horseradish (mine was about 10 inches)

Juice of 1 lemon

1/2 cups of water

1/2 tbs of sugar

Be ready to cry shredding this guy. Peel horseradish root and grate on the smallest grater. I used my emulsifying juicer for the job, to save myself from painful grading. I imagine meat grinder would work also. Then place all ingredients in a blender and blend for 30 seconds. This recipe makes about 2 cups of prepared horseradish. Fresh horseradish will take skin off, so careful tasting it. It will mellow out by the next day. It will keep in the fridge for a while (weeks).

To make horseradish with beets {ćwikła}, you will need:

2 beets

Juice of 1 lemon

1 tsp of sugar

1/2 tsp of salt

1/2 cups of prepared horseradish

Wash beets and roast in the oven for about 45 min at 350 skin on. When cooked, cool, peel and grate on the smallest grater by hand. Add lemon juice, sugar and salt. Add 1/2 cup of prepared horseradish, taste. If it’s not spicy enough add more horseradish. Place in jars and store in the fridge.

Enjoy as a topping on sausages, boiled eggs, sandwiches, roasted meats, and whatever else that sounds good.