Adat’s Own Horseradish

by Cheryl Kollin

Adapted from

Leah Koenig http://forward.com/articles/130539/yiddish-maror/

Published June 30, 2005.

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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.

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