Easter Relish

Cwikla

Beet and Harseradish Relish

Sauerkraut SplitPea Soup

 1 large Beet; best if softened with aging
 20 g fresh horseradish root
You may want to use clean gloves when handling the beet.
 1 tbsp fresh lemon juice or vinegar (either version is delish!)
 1 pinch salt
 1 tsp sugar

1

Prep a small jar for preserves, or a small glass / ceramic container that won't stain.

2

Wash, peel and grate the beet and horseradish root and mix with fork. Keep in mind, if the beet is tough you can roast the beet and cool before grating.

3

Add either lemon juice or vinegar to the mix, along with salt and sugar.

4

Keep in fridge and let sit for two days for the flavours to blend.

Serve with ham, kielbasa, roast pork... traditional Easter meats.

 

Ingredients

 1 large Beet; best if softened with aging
 20 g fresh horseradish root
You may want to use clean gloves when handling the beet.
 1 tbsp fresh lemon juice or vinegar (either version is delish!)
 1 pinch salt
 1 tsp sugar

Directions

1

Prep a small jar for preserves, or a small glass / ceramic container that won't stain.

2

Wash, peel and grate the beet and horseradish root and mix with fork. Keep in mind, if the beet is tough you can roast the beet and cool before grating.

3

Add either lemon juice or vinegar to the mix, along with salt and sugar.

4

Keep in fridge and let sit for two days for the flavours to blend.

Serve with ham, kielbasa, roast pork... traditional Easter meats.

Beet and Horseradish Relish; Cwikla

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