Horseradish and Beet Sauce


  • 12 beets (medium size)
  • 1 cup Grated horseradish
  • 2 tsp. pickling salt
  • 2/3 cup white sugar
  • 1 1/2 cups white vinegar
  • 1 tsp. nutmeg (powered)
  • 1 tsp. ginger (powdered)


Boil the beets until tender, 20 – 25 minutes. When cool, remove the skins.

Boil beets in their skins. Remove skins when beets are tender and cool.

Using a fine setting on a grinder, grind the beets and the horseradish.

Boil the white vinegar and the spices.  Pour over the ground beets and horseradish.  Mix thoroughly.

Use immediately or store for a future date.

Note: This mixture can be packed into sterilized jars; however, it’s much simpler to pack into small freezer zip lock type of bags and freeze.