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A tasty Russian condiment with a wasabi-like kick. How to make Hren Horseradish and Beets (Хрен со свеклой). Perfect with steak or smoked meats!

How to make Hren (Хрен со свеклой)

A tasty Russian 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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author PetersFoodAdventures

Ingredients

  • 1/3 cup creamed horseradish mild
  • 4 round large beets
  • 1 tablespoons vinegar for boiling beets
  • 4 tablespoons vinegar for Hren mixture
  • 1 teaspoon salt

Instructions

  1. 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.
  2. Wearing gloves, grate the beets and put into a mixing bowl. (I didn't and now have pink hands)
  3. Add 1/2 horseradish and combine together. Add the salt and vinegar. Taste and adjust horseradish if necessary.
  4. Put in a clean sterilised jar and keep refrigerated. Best if you allow flavours to infuse overnight before eating. Keep refrigerated. Enjoy!