We make this dish each year for Ukrainian Easter. The horseradish gives it a really good ‘punch’. This is my mum’s recipe.
- 6kg fresh beetroot, washed
- 2 cups vinegar (or to taste)
- 1-2 tbsp sugar
- 2 x 375gm jars grated horseradish (Eskal brand if you can find it)
- Put the largest beetroot at the bottom of a very large pot and the smallest ones towards the top, so that they can be removed when they are cooked.
- Cover the beetroot with water, bring to boil and simmer until cooked (45-60 minutes). Pierce the beets with a skewer to see if they are ready. Take out the smaller ones when they are cooked and set aside.
- Check on the larger beets every 5 minutes or so to see if they are cooked and remove from pot when done.
- Cool to room temperature.
- Use food gloves to remove skin from the beets, it should come off easily.
- Grate the beets and add the horseradish, vinegar, salt and sugar. Mix well and taste. If required add more horseradish, vinegar, salt or sugar.
- Put into large jars and refrigerate for at least 2 weeks before serving, the longer it sits the better it tastes and the horseradish gets stronger!
If your eyes don’t water eating this – you haven’t made it strong enough..
It also goes really well with bbq’d meat.