Chrain (horseradish and beet relish)

I made this for a Passover meal when I helped a friend cater. This is a traditional Jewish condiment eaten at Pesah, the Passover meal. You don’t need to be Jewish to enjoy this. I like this with other foods such as, roasted meats and grilled fish.


  • 5 oz grated horseradish*
  • 2 cooked beets, grated
  • 1 Tbsp sugar
  • 1-2 Tbsp red wine vinegar
  • Salt to taste


  • Medium glass bowl
  • Grater
  • Glass storage jar


Prepare beets:

  1. Wash the beets and trim the ends off.
  2. Roasting: Place trimmed beets in a roasting pan and add a little water for steam. Cover the pan with foil.
  3. Roast the beets at 425°F for 30 to 45 minutes until the beets are easily pierced with a knife. Slip off the skins under running water and grate.
  4. Boiling: cook the beets for 20 to 30 minutes, or until tender.
  5. Microwave: cook the beets with a little water for 8 to 15 minutes.


  1. Combine all ingredients in glass bowl. Stir to combine.
  2. Place in glass container to store. It will keep for up to 2 weeks.

What you should know

If you grate your own fresh horseradish, be careful! Wear gloves because it can cause skin burns and work in well ventilated area.

Re: Chrain (horseradish and beet relish)