Though fresh horseradish is in season around Easter, you can substitute drained bottled horseradish. We recommend using the cooked beets left over from the pickled quail egg recipe , but if you're not making the eggs, you can substitute canned beets.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 cup finely grated peeled fresh horseradish (1/2 lb; use small teardrop-shaped holes of a box grater)
3 cooked medium beets (reserved from pickled quail eggs , peeled and coarsely chopped (1 3/4 cups)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup cider vinegar
Preparation
Coarsely purée all ingredients in a food processor, scraping down side of bowl as needed, 30 to 40 seconds. Let stand, covered, at room temperature at least 1 hour (for flavors to develop).
