Horseradish with Beets {Ćwikła z Chrzanem}

Horseradish is one of my favorite condiments. With it’s dual purpose of a topping and a sinus clearing medicine, I always keep a jar handy, especially in the winter time.

It works well on anything you would put ketchup on, sausages, ham, potatoes, sandwiches and it is always on my Easter table. Roasted shredded beet, mixed with horseradish makes ćwikła, and in addition to cutting the sharpness of horseradish, it adds a bit of sweetness and earthiness to the mix. To cut down on time, you can use store-bought horseradish. 

My grandpa Władysław on my dad’s side grew horseradish, or horseradish grew itself all over the yard. It is unbelievably spicy after harvesting. He would cry his eyes out while cleaning and grating it. You could smell the spice in the air.

Horseradish with Beets {Ćwikła z Chrzanem}

  • Yields: 2 cups
  • Prep Time: 5 min

Ingredients

  • 1 root of horseradish (mine was about 10 inches)
  • Juice of 1 lemon
  • 1/2 cups of water
  • 1/2 tbs of sugar
  • 1 cooked beet

Instructions

  1. Peel horseradish root and roughly chop.

  2. Place all ingredients in a blender and blend for 30 seconds.

Notes

Be ready to cry shredding this guy.

Fresh horseradish will take skin off, so careful tasting it. It will mellow out by the next day. It will keep in the fridge for a while (weeks).

Eat as a condiment on sandwiches, meats, boiled eggs and anything you’d like to give a little kick!

 Have you tried this before? Leave a comment below. Thanks!

Smacznego!

Anna

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