This horseradish dip is a hit for hot dips fans, but it also goes
well as a sauce with fish, sausage and potato salad.
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- Vegetarian
- Level
- Easy
- Prep Time
- 20 minutes
- Total Time
- 40 minutes
- Yield
- 6 servings
1 cup
1 tsp
1 tbsp
1 medium bowl
Lemon squeezer
Ingredients:1 tsp
1 tbsp
1 medium bowl
Lemon squeezer
2 beets
¼ cup natural vinegar
¼ cup sugar
1/3 Pound peeled, grated horseradish root
1 Tbsp cup extra virgin olive oil
1 Tsp fresh squeezed lemon juice
1 Tsp high quality mustard
1 Tsp sea-salt
Directions:
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1. Cook the beets until they get soft.
2. Peel the beets and grate them with a grater.
3. Mix the beets with all the other ingredients, and its ready.
Tips:
v Add some lemon juice or vinegar, if you want a thinner dip.
v You can store the horseradish dip in a glass jar in the frig for
more than 2 months
Best Served With: Moroccan Bread
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