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).
Nutrition per serving may change if servings are adjusted.
4 medium beets, scrubbed
2 ounces fresh horseradish root, peeled, or ⅓ cup prepared horseradish
¾ teaspoon salt
Preheat oven to 375°F. Wrap beets in foil. Roast until a paring knife inserted into the center comes out easily, 1 to 1½ 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.
24 calories;0 g fat(0 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 52 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 14 IU vitamin A; 6 mg vitamin C; 14 mg calcium; 0 mg iron; 295 mg sodium; 174 mg potassium