This easy-to-make roasted beet and horseradish relish recipe is a great sandwich topper, burger condiment or zesty side for the classic German pairing of sauerbraten and spaetzle (pickled roast beef and egg noodles or dumplings).

Ivy Manning
Source: EatingWell Magazine, November/December 2014


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Wrap beets in foil. Roast until a paring knife inserted into the center comes out easily, 1 to 1 1/2 hours. Unwrap the beets; when cool enough to handle but still warm, slip the skins off with your fingers.

  • Shred the beets through the large holes on a box grater. Shred fresh horseradish (if using) through the fine holes on the grater. Combine the beets, horseradish and salt in a medium bowl. Serve at room temperature.


Make Ahead Tip: Cover and refrigerate for up to 1 week. Bring to room temperature before serving.

Nutrition Facts

23.6 calories; protein 0.8g 2% DV; carbohydrates 5.3g 2% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 3.7g; fat 0.2g; saturated fatg; cholesterolmg; vitamin a iu 14.2IU; vitamin c 5.6mg 9% DV; folate 52.2mcg 13% DV; calcium 14.1mg 1% DV; iron 0.4mg 2% DV; magnesium 12.8mg 5% DV; potassium 174.4mg 5% DV; sodium 294.8mg 12% DV; thiaminmg 1% DV.