Roasted Beet & Horseradish Relish

Roasted Beet & Horseradish Relish

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From: EatingWell Magazine, November/December 2014

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).

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 medium beets, scrubbed
  • 2 ounces fresh horseradish root, peeled, or ⅓ cup prepared horseradish
  • ¾ teaspoon salt


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  1. 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.
  2. 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 information

  • Serving size: about ¼ cup
  • Per 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
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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