Israeli Horseradish Dip Recipe
well as a sauce with fish, sausage and potato salad.
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 40 Minutes
- Yield
- 6 Servings
Tools You Will Need:
1 cup
1 tsp
1 tbsp
1 medium bowl
Lemon squeezer
1 tsp
1 tbsp
1 medium bowl
Lemon squeezer
Ingredients:
2 beets
¼ cup natural vinegar
¼ cup sugar
1/3 pounds 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
¼ cup natural vinegar
¼ cup sugar
1/3 pounds 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
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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:
*Add some lemon juice or vinegar, if you want a thinner dip.
*You can store the horseradish dip in a glass jar in the frig for
more than 2 months
2. Peel the beets and grate them with a grater.
3. Mix the beets with all the other ingredients, and its ready.
Tips:
*Add some lemon juice or vinegar, if you want a thinner dip.
*You can store the horseradish dip in a glass jar in the frig for
more than 2 months
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