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.
Cost:
beets $2.49
horseradish root $1.96
red wine vinegar $3.50
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