Beet and Horseradish Relish

Delicious with Easter ham or turkey!


  • 3-4 medium-size red beets
  • 1 horseradish root (5-6 inch)
  • 1 1/2 – 2 tbsp. white sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 – 1/2 cup white vinegar

Boil beets in boiling water until beets are cooked, approx. 35 minutes.  If your beets are smaller, the time will be less.  Pierce with a fork to check if soft and cooked through.  Drain and plunge the beets into cold water.  When cool enough to handle, peel the skins off with your fingers or use a peeler.  Grind or grate by hand.  Set aside.

Peel the horseradish and grind or grate finely.  Combine with the grated beets.








Add the salt, pepper, sugar and vinegar.

Store in the refrigerator if using in a day or two.  Otherwise you can preserve (pack into sterilized jars and seal).

This recipe yields about 4 cups.

Note: I only post recipes that I have tested.  To ensure this relish is to your liking, be sure to add the sugar as well as the vinegar in small increments.  Taste and if necessary, add more.