Nutritional Info

Nutrition Facts

Serving Size 1 (15g)

Calories 6
Calories from Fat 1 (11%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.3mg 0%
Sodium 1.5mg 0%
Potassium 5.9mg 0%
Total Carbohydrate 0.8g 0%
Dietary Fiber 0.1g 0%
Sugars 0.2g
Protein 0.2g 0%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
You won't require a sinus transplant when preparing fresh horseradish, unless you remove the lid of the food processor, and lean directly over it to turn on the light. The hardest part is peeling the stubborn horseradish root! When that's done it's a simple matter to whiz the ingredients and fill little jars to give to friends, or freeze for future use. Once you've tasted the fresh, you'll never go back to store bought.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  horseradish root, peeled and cleaned
16 Ounce(oz)  beets, undrained and sliced
1 Tablespoon(T)  kosher salt, or to taste
3 Tablespoon(T)  sugar, or to taste
1/4 Cup(c)  distilled white vinegar


Cut the horseradish root into 1 inch pieces and process them in a food processor until uniformly shredded. Add the beets with their liquid, salt, sugar and vinegar, and process until the mixture is finely chopped and well mixed. Add up to 1/4 cup water, until it reaches the desired consistency. Do not overprocess or the mass will liquefy.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.