Horseradish makes a great condiment, and you can, of course, buy it bottled at the store. This version is a beautiful pink from the beets, though, and has the bite of fresh horseradish to it. Make it at least a day before serving; you can store it in the fridge for up to 2 weeks.
In a blender or food processor, combine one, peeled and shredded horseradish root and 2 (10-ounce) peeled and shredded beets. Since I don't have a shredding blade, I just sliced mine very thin. I didn't worry about it too much, since the blender is about to do the work for me!
Pulse 20 times until finely chopped. Add 1/2 cup red wine vinegar, 1/2 cup raw sugar, and 2 teaspoons salt. Process for 2 minutes until you have a paste.
Now cover and chill - as I said, at least overnight. This is delicious stirred into pasta or as a condiment over vegan hotdogs and vegan meats - I'm fast developing an addiction to GardenBurger's vegan chick'n patties. It's also delicious slathered over pumpernickel bread.
2 tablespoons is 40 calories.
Here's the horseradish stirred in as an eye-catching pasta sauce.
horseradish root $1.96
red wine vinegar $3.50
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html