Beet Horseradish
Makes 2 cups
Ingredients:
3 large beets, cooked, peeled (approx. 1½ cups grated beets)
½ cup horseradish, peeled and grated
5 Medjool dates, soaked in water (reserve the soaking water)
¾ cup white or apple cider vinegar
Black pepper to taste
Directions:
• Soak Medjool dates in a small bowl, covered with water to soften.
• Wash and scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover
by several inches. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until
beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and
set beets aside until cool enough to handle. Cut beets into chunks.
• In a food processor, fitted with the coarse shredding blade, grate the beets. Remove beets from the
processor bowl and then grate the horseradish.
• In the bowl of a food processor switch to the “S” blade and combine the grated beets and grated
horseradish, add dates, vinegar, black pepper. Mix until smooth
• Taste and adjust seasoning, you may need to add some of the sweetened date water for sweetness
and consistency.
• Transfer to an airtight container and refrigerate for at least a few hours to let the flavors meld together.
Store in the refridgerator for up to two weeks.
Chefs note: My grandmother never had a food processor; this recipe can be made entirely using a box grater.