Horseradish Beet Relish - Recipe

     This is a spicy horseradish beet relish.  At the end of this week, I had a bunch of small young beets from the farmer's market still in my refrigerator and also a long horseradish root.  Hmmm.  I thought wouldn't it be nice to make a nice fresh relish with these two.  It could be used for all sorts of things.  I could add it to hot dogs, stews, yogurt or sour cream, or even a cabbage dish which I was going to tackle next (because I also had an extra cabbage left in the refrigerator from the market as well).  My family loves horseradish.  They can't get enough of it, so here it comes.  It made a lot, so I stored it in the refrigerator in a mason jar.

Horseradish Beet Relish
(Makes 2 3/4 cups)

8 inches Fresh Horseradish Root (1 cup chopped fine with a food processor)
1/4 c. + 2 T. Apple Cider Vinegar
1 bunch of small Beets (1 1/2 cups chopped fine with a food processor)
1 Shallot Bulb (1/4 cup chopped fine with a food processor)
1 tsp. Salt

     Before you begin working with the horseradish, open a window or turn on a fan for ventilation.  Peel the horseradish root and chop into chunks.  Place in a food processor and pulse until finely chopped.  Place in a mixing bowl and add the vinegar.  Carefully stir.  The horseradish is strong, so you may need to look away while stirring to avoid the pungency.  Set aside.  Cut the ends off of the beets and scrub the skin clean with a vegetable brush.  Roughly chop them, leaving the skin on and process to the same texture as the horseradish.  Add the beets to the mixing bowl.  Peel and process the shallot in the food processor and add to the bowl along with the salt.  Carefully stir again and taste.  Adjust the vinegar and salt to taste.  Store in a jar in the refrigerator.  The horseradish will become less strong as it sits.

Horseradish processed to a fine dice.

Going in the mason jar.

Close up of Horseradish Beet Relish.

Paired with a Cabbage With Indian Spices dish I made up after making the Horseradish Beet Relish.