Special seasoning that stars in Ashkenazi cuisine – you can’t eat gefilte fish without horseradish. Although you can buy all kinds of horseradish, homemade horseradish doesn’t contain all kinds of preservatives and additives whose names consist of letters and numbers.
1kg horseradish root
1 teaspoon sugar
Pinch of salt
Juice from 1/2 a lemon
2 tbsp vinegar
Peel the horseradish and beetroot.
Grate both on a fine grater or chop very finely in a food processor with the spinning blade.
Add the remaining ingredients to the food processor and process in pulses until evenly mixed.
Place in a sealed jar in the fridge for at least 2 hours before serving to mix the flavors.
Keep in the fridge in a tightly sealed jar.