Beet Horseradish Sauce

Beet Horseradish Sauce

Info

Rating
Calories
60.0
Protein
2.0
Sodium
588.0
Fat
1.0

Description

Though fresh horseradish is in season around Easter, you can substitute drained bottled horseradish. We recommend using the cooked beets left over from the pickled quail egg recipe , but if you're not making the eggs, you can substitute canned beets.

Ingredients

1 cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater)
3 cooked medium beets (reserved from pickled quail eggs , peeled and coarsely chopped (1 3/4 cups)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup cider vinegar

Directions

  1. Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).

Tags

    Sauce Food Processor No-Cook Quick & Easy Horseradish Vinegar Beet Gourmet
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