epicurious
Beet Chrain
Many recipes for this Eastern European condiment tame the horseradish—calling for twice as many beets as the fiery root—but this chrain recipe flips the script.
👥 1 Servings👤 Darra Goldstein📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
In a food processor fitted with the shredding disk, shred the chopped horseradish and beet. Replace the disk with the chopping blade. Add the vinegar, lemon juice, salt, and sugar to the shredded roots and process the mixture until finely chopped. Add the water, continuing to process until the horseradish is very fine (the mixture will still have some texture). If the mixture seems too dry, add a little more water.
2
Pack the chrain into a clean 1-pint (475 ml) jar and store in the refrigerator. Let it sit for at least ⏱️ 24 hours before using to allow the flavors to meld. The chrain will keep for 3 months, though its heat will diminish as it ages.
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