A tasty Slavic condiment with a wasabi-like kick. How to make Hren Horseradish and Beets (Хрен со свеклой). Perfect with steak or smoked meats!
Course Condiment
Cuisine Russian, Slavic
Keyword beet horseradish, hren
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Author PetersFoodAdventures
Ingredients
⅓cupcreamed horseradishextra hot
4round large beets
1tablespoonsvinegar for boiling beets
4tablespoonsvinegar for Hren mixture
1teaspoonsalt
Instructions
Put peeled beets in a saucepan, with 1 teaspoon of salt and 1 tablespoon of vinegar. Bring to a boil and cook for about 35-45 minutes until tender (can take longer for larger beets). Don't overcook the beets, they must be tender but firm. Drain and run cold water over beets and allow to cool.
Wearing gloves, grate the beets and put into a mixing bowl. (I didn't and now have pink hands)
Add ½ horseradish and combine together. Add the salt and vinegar. Taste and adjust horseradish if necessary.
Put in a clean sterilised jar and keep refrigerated. Best if you allow flavours to infuse overnight before eating. Keep refrigerated. Enjoy!