Easter Horseradish

Lou Kostura


Growing up as a child I remember every year my Dad taking the grater and horseradish root and going outside to grate it. The tears rolling down his cheeks as he did. The pink fingers from the beets. Mom taste testing to make sure he got the mix right. Oh tje memories, and tears as I grated this up myself.

Try this on ham, sausage, kielbasa. Its really awesome.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


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1 lb
horseradish root
1 can(s)
beets, whole
1/4 c
white vinegar
1 Tbsp
1 Tbsp

How to Make Easter Horseradish


  • 1Peel root with potato peeler, GO OUTSIDE AND HAND GRATE root. DO NOT DO IN HOUSE or WITH FOOD PROCESSOR.
    You may do it once, but if you do you will know why I say OUTSIDE
  • 2Grate entire can of beets into root. Once the liquid from beets hits the grated root is when it really starts releasing its pungency.
  • 3add vinegar, sugar, salt, then just get on there and mix with your fingers. It is the only way to get it all completely mixed well.
  • 4taste and adjust vinegar and salt to your taste. Refrigerate overnight and taste again for any tweaks to the seasonings. Will keep in fridge for about 30 days.

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About Easter Horseradish

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: Eastern European
Other Tag: Quick & Easy

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