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). Source: EatingWell Magazine, November/December 2014

Ivy Manning


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

24 calories; 0.2 g total fat; 295 mg sodium. 174 mg potassium; 5.3 g carbohydrates; 1.6 g fiber; 4 g sugar; 0.8 g protein; 14 IU vitamin a iu; 6 mg vitamin c; 52 mcg folate; 14 mg calcium; 13 mg magnesium;