Prepared Horseradish 3 Ways

Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial

Horseradish is a spicy and slightly pungent root served as a condiment with fish or meat dishes. I consider it the wasabi of the Eastern Europeans… it adds a hot, spicy bite to savory dishes. Horseradish is sold in three popular varieties- Prepared (plain), with Beets, and Cream-Style. All three varieties are widely available in most supermarkets, but nothing beats homemade. With the advent of food processors, this process became a heck of a lot easier. I can’t imagine hand grating this stuff like our grandmothers did, the fumes are seriously powerful. Just be sure to keep it at arms length while preparing, horseradish is some powerful stuff!

When making homemade horseradish, I like to wear my protective goggles. Also, you know, they’re super sexy.

Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial

Here I’ve put together methods for creating the three major varieties of horseradish. Each recipe begins with a basic prepared horseradish. Though they can all be made using a hand grater, I highly recommend using a food processor if you have one. Trust me, your sinuses will thank you.

Recommended Products:

Vegetable Peeler

Food Processor

Onion Goggles

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Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial

Horseradish 3 Ways

Prepared Horseradish Ingredients

  • 10-12 inch horseradish root
  • 1/4 cup water, or more if needed (see recipe note)
  • 2 tbsp apple cider vinegar
  • 1/4 tsp kosher salt (or more to taste)

Prepared Horseradish with Beets Ingredients

  • 1 cup prepared horseradish
  • 8 oz beets, cooked and peeled (1 cup cooked beet chunks - can be boiled or roasted)
  • Kosher salt to taste

Cream Style Horseradish Ingredients

  • 1 cup prepared horseradish
  • 1/4 cup sour cream
  • 1/8 tsp kosher salt, or more to taste
  • Sugar to taste (optional)

You will also need

  • vegetable peeler, food processor
Total Time: 20 Minutes
Servings: 3 1/2 cups prepared horseradish, 2 cups prepared horseradish with beets, about 1 cup cream style horseradish
Kosher Key: Parve or dairy
  • To make Prepared Horseradish: first peel the horseradish using a vegetable peeler, I find that the serrated type works best. Use a knife to cut away any areas that are hard to reach with the peeler.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial  Cut the horseradish into several smaller pieces that will fit through the opening of your food processor.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial  Grate the horseradish using the food processor attachment with fine holes (small shreds). This can also be done using a hand grater, but a food processor is much easier and helps to keep some of the pungency away from your eyes and sinuses.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial  Once the horseradish has been grated, replace the grater with blade attachment and add apple cider vinegar, salt and water. Many jarred prepared horseradishes will have more liquid, so the amount of water you add is really a matter of personal taste. Process the mixture until well combined. Do not puree.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial  Transfer the prepared horseradish to an airtight container and store in the refrigerator. It will keep for several weeks.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe TutorialThis recipe will yield about 3 1/2 cups of prepared horseradish.
  • To make Prepared Horseradish with Beets: chop the cooked and peeled beets. In a food processor, combine the chopped beets with 1 cup of prepared horseradish. Add salt to taste.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe TutorialProcess until the mixture is well combined, but still has a minced texture. Do not puree.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe TutorialTransfer to an airtight container and store in the refrigerator.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe TutorialTo make Cream Style Horseradish: in a food processor combine the prepared horseradish, sour cream, salt and optional sugar. Most varieties of cream horseradish are not sweetened, however some are, so adding the sugar is really a matter of preference here. If you do add it, start with 1/2 teaspoon and add very little at a time until the flavor is right.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe TutorialProcess until the mixture is well combined and creamy, but still has a minced texture. Do not puree.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe TutorialTransfer to an airtight container and store in the refrigerator.
  • Prepared Horseradish Three Ways - Plain, with Beets and Cream Style, Easy Recipe Tutorial

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  1. I make my own grated horseradish and it is so much simpler. Let me share it with you and your readers. I was taught by a 90 year old very modern women. Get out your KitchenAid stand mixer with meat grinder attachment. Place the small hole disk on the grinder. Peel and cut the horseradish just like you do into strips. Take a medium size fresh beet and peel it. Cut the raw beet into eights. We get the newspaper delivered to our home each morning and it comes in a long plastic bag. I wash the bag and cut the closed end off and tie it to the end of the grinder and let the other open end drop into a large bowl. I then grate all the beet and horseradish and it drops into the bowl without any fumes. When done I remove and toss the bag, and disassemble the grinder and rinse it out. I mix the horseradish and beet and add salt and vinegar and oil and water and mix well and cover and stir it a couple times a day for a couple days then place it into jars. It starts out pink then developed a deep red color. I do this a few days before the Seder. I grated 3 roots and added about 3 generous splashes of vinegar and the same amount of water and about 2 tbsp of oil. Add more water if it needs more moisture. THIS IS STRONG STUFF.

  2. Hi Tori,
    I make my own horseradish for the seder (white and very strong!). Usually using salt and vinegar and a little sugar. We have also gotten into the habit of drinking Bartinura Moscato (while cooking!) This year, just on a whim, I added some of the moscato to the horseradish while in the food processor. Not sure what difference it made, but all agreed that this was the most memorable horseradish…

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