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Beetroot Horseradish (Chrein)

Beetroot Horseradish (Chrein)

A sharp, sweet beetroot and horseradish relish for gefilte fish, roast meats and other savoury dishes.

1455 mins total for first methodServes 8Oven
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep1455 mins total

  1. Peel and finely grate the beetroot and horseradish root, working carefully as fresh horseradish is pungent.

  2. Stir the grated beetroot and horseradish together in a bowl with the vinegar, sugar and salt.

  3. Spoon the relish into a clean lidded jar, seal it and chill for at least 24 hours so the flavour can mellow.

  4. Serve chilled with gefilte fish, roast meats or other savoury dishes.

Notes

Make the relish at least a day ahead and keep it chilled in a covered container for up to two weeks.
About this recipe
This vivid beetroot relish balances earthy sweetness with fresh horseradish and vinegar. Make it a day ahead so the flavour settles and the colour deepens.

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