by Cheryl Kollin
Published June 30, 2005.
1 lb horseradish, peeled and cut into rough chunks
2/3 cup white wine vinegar
2-4 Tbs white wine
1/4 cup honey (The Times‘ recipe called for sugar, but I substituted)
1/2 tsp salt
2 beets, peeled, cooked, and quartered
1) Fit your food processor with the shredding attachment and shred the horseradish, one chunk at a time.
2) In a separate bowl, combine the vinegar, white wine, salt, and honey. Whisk to combine and set aside.
3) Switch to a metal blade on your food processor. Add the beets, one at a time, and pulse to combine. Stream in the wet mixture while pulsing, until you have a thick, red paste.
Store in the refrigerator.