- serves 10 people
- preparation 10 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 1 large horseradish root (fresh) (see Note), peeled, roughly chopped
- 1 small beetroot, roasted, peeled, chopped
- 60 ml (¼ cup) white vinegar
- 2 tbsp caster sugar
Instructions
Using a food processor, process the horseradish, beetroot, vinegar, sugar and 1 tsp salt to a rough paste.
Transfer paste to a small sterilised jar; and cover with a lid.
It will keep in the fridge for 2 weeks.
Note
• Fresh horseradish root is from greengrocers.
Photography Brett Stevens
As seen in Feast magazine, May 2014, Issue 31. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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