Homemade Hazeret

Tags: Food, Passover, Holidays, History, Israel Engagement, Elana Heideman

Serving Size: 8 - 10 people

*No Kitniyot

Ingredients:

2 cups (around 525g) peeled beets
½ cup peeled horseradish root
¼ cup (60 ml) apple cider vinegar (white is fine as well)
2 tsp salt
¼ cup (45g) white sugar
1 tsp olive oil

Preparation:

1. Peel beets and horseradish and put in food processor 
2. Pulse until you reach a fine but slightly chunky texture (without a food processor, I recommend grating and then dicing up the grated mixture together)
3. Add all ingredients and mix well
4. Taste to make sure you have the right amount of sweet/hotness to your liking
5. Let rest in refrigerator for at least 24 hours - can be garnished with parsley

B'teavon!

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