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

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total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

24 calories; protein 0.8g; carbohydrates 5.3g; dietary fiber 1.6g; sugars 3.7g; fat 0.2g; vitamin a iu 14.2IU; vitamin c 5.6mg; folate 52.2mcg; calcium 14.1mg; iron 0.4mg; magnesium 12.8mg; potassium 174.4mg; sodium 294.8mg.
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