Go Back
+ servings
Homemade horseradish relish and roasted beetroot

Homemade horseradish and roasted beetroot relish

There is nothing like this homemade horseradish and beetroots relish, colour, flavour nor taste! Simply an amazing relish to use with your desired roast, sandwich or any breakfast eggs. 
Course Relish, Salad, Side Dish
Cuisine Eastern Europe, Ramona's Cuisine
Keyword beetroot relish, Easter, gluten free, horseradish recipe, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 60 Servings
Calories 6kcal


  • grater
  • chopping board
  • food processor
  • vegetable peeler
  • oven tray
  • glass bowl


  • 120 g horseradish root use more if you would like it stronger
  • 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.


Homemade horseradish relish and roasted beetroot
⚠️ I used to grate the horseradish but I no longer do that. I’ve learned my lessons. I now put it all in a blender and the whole operation it’s very quick and takes place outside.
How to cook/bake the beets...
There are two options 
• wash thoroughly, cut the sandy ends and bake them this way
• peel and cook covered with foil
We do want them slightly less juicy but not to dry. 
Please do like us on Facebook too!
Thank you for stopping by and I do hope you’ll check my blog again to see what’s new, all amazing cooking ideas and delightful easy and fun family recipes. 
Have a wonderful and blessed weekend and of course for all those that celebrate Easter or Passover this coming weekend, Happy Easter and Happy Pesach! 
Enjoy and see you very soon! 


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg