Horseradish and Beet Sauce

Ingredients for Horseradish and Beet Sauce

• 3 large beets (about 900g /907 grams), trimmed but not peeled

• 45ml extra-virgin olive oil

• 110g /113 grams (about 150g ) peeled and roughly chopped fresh horseradish root

• 2 tablespoons white vinegar

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 to 2 tablespoons fresh lemon juice

Heat the oven to 177°C. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the centre when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.

In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.

Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.