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Raw beetroot and horseradish sauce

If you like beetroot and horseradish you should try this eastern European relish. Raw beetroot and horseradish sauce is a lovely and earthy condiment, which goes well with smoked fish, particularly with mackerel. We normally serve it with baked sausages, salami or cooked ham. If you don’t like the rather earthy taste, use a cooked or roasted beetroot and/or two Tbsps of jarred horseradish sauce instead. Some people add a couple of pinches of sugar to the recipe - I’ve left it out here as I've not got a sweet tooth.  
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 tsp freshly grated horseradish about 3cm
  • 4 Tbsp of sour cream or crème fraîche or Skyr/Greek yoghurt
  • ½ medium beetroot
  • 1 clove of garlic minced
  • 1 Tbsp chopped chives or dill
  • 2 pickled cucumber
  • Juice of ½ lemon or 1tsp of cider viniger
  • Salt and pepper
  • Sugar optional

Method
 

  1. Peel and finely grate the beetroot into a bowl. Add the garlic and herbs.
  2. Finely chop the gherkin, add to the bowl.
  3. Finely grate the horseradish - add half of it to the sauce, then taste and add more to your liking (it can quite spicy).
  4. Add the lemon juice or vinegar and season with salt and pepper. Adjust the heat to your liking (add some sugar if you want it sweeter)
  5. Keep it chilled until serving.