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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook scrubbed beets with skins until tender. | 2. When done, immerse in cold water immediately. | 3. Let cool slightly, peel and discard skins. | 4. Shred beets with a medium coarse grater and set aside. | 5. Scrape horseradish root well to remove any blemishes. | 6. Cut root into small pieces. | 7. Measure 1 1/2 cups of vinegar and 1 cup of cold water. | 8. Add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root. | 9. If necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended. | 10. In a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white vinegar and 1 cup of processed horseradish; mix well. | 11. Add sugar and salt and mix well to incorporate. | 12. If desired, add more horseradish to suit your taste, also adust seasonings to taste. | 13. Store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator. | 14. Store the jar upside down so that no air gets into the jar, lasts much longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	5		scrubbed cooked	201.7338	0.0	44.8801	1.1333
horseradish root	1/2	lb		201.7338	0.0	44.8801	1.1333
white vinegar	2 1/4	cups	divided	201.7338	0.0	44.8801	1.1333
cold water	1	cup		0.0	0.0	0.0	0.0
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.