This horseradish and beetroots relish is the taste of Easter for me. It always was and still is an Easter staple. No Easter was the same without this relish. So good to accompany the traditional oven roasted lamb that was melting in your mouth which cooked with loads of herbs and wine. Mmmmm. Very nice!
This gorgeous relish brings back so many wonderful Easter time memories I lived as a child.
Easter was the best time of the year I remember, yes Christmas too but sonce I am a spring person more than a winter one, Easter is special, very special.
Spring, oh lovely spring! This year felt like you were never going to arrive but now it is finally here. These days I will never forget, days were longer, food was amazing, preparations were so vivid, guests and visit times, the whole energy around it was absolutely amazing.
It was smelling like Easter in the air, the smell was incredible, everyone was cooking and getting ready to celebrate the big days with loads of harmony, laughter and good food.
I recall whenever my mum was making this relish was always going out and grate the horseradish on the patio table.
The experience of doing this relish is unique as it involves a little crying but I love it. The sinuses are getting a real blast but It’s all worth it in the end.
Horseradish is not an ingredient I often cook with in general but I definitely should use it a lot more. I do feel this lovely ingredient it’s giving its best benefits when served raw, not only getting full benefits from it but also the flavours and its uniqueness. Oh, and the way this relish clears the airways….. incredible! I always love having plenty of it especially when I have a cold. It really sorts me out. The good thing is that I have managed to convert my kids into liking it. They always ask for some to have with hard boiled eggs. All I see it’s big dissapointed long faces whenever the relish has run out.
I tend to love using roasted the beetroots but I have also made this using raw or boiled. I prefer roasting it as the flavours are the best; not to mention the colour which is incredible. That deep red you can only achieve if you roast them.
Horseradish is a seasonal root and this is the time (April-May) to get hold of some. And… here are some more recipes that you might enjoy with this superb horseradish and beetroot relish. I personally love it with this pulled lamb pockets or a vegetarian option which is this really homemade falafel. Feel free to use your imagination and have this with whatever you like or think it goes really well with.
A little more about beetroot and horseradish benefits …..
Beetroots are great and you know that, they are the new super food as recent studies claim that these consumed in any way but particularly juice can lower blood pressure, increase the blood flow. Hence the reason behind athletics being encouraged to drink beets juice; it improves their athletic performance.
Beets are naturally high in antioxidants which protect against cancer; they also contain high dietary nitrate levels, linked to benefiting and helping the cardiovascular system.
One beet a day keeps the doctor away!
The mean Horseradish 😜…
Yes it’s mean because it makes us cry but other than that horseradish it’s an amazing root related to mustard, hence the heat although the mustard is only a kid 😀 compared to the horseradish. Just like the beets, the horseradish consumption is encouraged since it prevents cancer, helps with lowering blood pressure and enhances performance in general. Above all this, it supports weight loss, helps with digestion and supports a healthier pregnancy, detoxifies our body. It’s an amazing immune system booster, supports stronger bones and helps with some respiratory conditions. I also know for sure it clears and detoxifies the tear ducts ☺️
This is one more reason to get this horseradish relish prepared right now.
The recipe contains cider vinegar too which is also a super powerful ingredient that is so, so good for us in so many ways. I like most the losing weight benefits. Overall, this relish is not only a delicious one but it’s a perfect health booster.
I make quite a bit of it each time a couple of times a year as it lasts well for a good few months if kept at a constant temperature in refrigerator. The secret is to store it in an airtight container with a screw lid/top.
Homemade horseradish and roasted beetroot relish
- 200 g horseradish root
- 600 g beets cooked – best baked *
- 150 ml cider vinegar
- 30 ml honey or maple syrup
- 1 tsp salt
- 1 tsp black pepper freshly ground
- Peel, wash and cut the horseradish root into chunks. Place into a food processor and give it a good few pulses until it will look like rice grains or even smaller. You may also use a grater (small holes) too. Place into a larger bowl. Cover so it will not make you cry any further.
- Grate the beets, I normally use grater on food processor to do them but grating them manually is also super easy and quick option. Place in the same bowl with the horseradish.
- Mix the beets and the horseradish together along with the remaining ingredients, the cider vinegar (150ml), honey or maple syrup (30ml), salt and the freshly ground black pepper. Mix all well using a wooden spoon until nicely homogenised.
- Have handy the sterilised jar and transfer the relish pressing nicely to make sure there are no visible air pockets.
- Keep in the fridge and use as you fancy.
My favourite combination was always with the traditional hard boiled painted eggs that I could eat a dozen only for this relish. It goes so well with :
• hard boiled eggs
• roast beef
• roast chicken
• smoked fish like trout, mackerel or salmon
• soft pan cooked or boiled eggs Other ways to prepare or use horseradish …. • it works really well as a sauce or dressing. Grate the horseradish using the finest holes of the grater, add creme fraiche, salt, pepper, lemon juice and a little drizzle of olive oil. It goes fabulously well with roast beef, or fish. • it is super nice when adding a dash of this creamy sauce to your mashed potatoes. Keep it vegan… To make this relish vegan, all you need to do it’s to replace the honey with maple or agave syrup. I have also used coconut blossom nectar or as the original recipe that my mum and granmas used to make it is sugar.