Fermented Beet and Horseradish Relish


• 4 beets
• 1 onion
• 1 t fresh parsley
• 4 T horseradish
• 1/4 cup cider vinegar
• 1 t mild honey


Boil the beets slightly, and chop or grate very finely. Chop the onion and parsley finely and grate the horseradish. Combine all the ingredients and let them sit for a while, the longer the better, before serving. The relish will keep for a few weeks in a sealed container in the fridge. This recipe will make 2-3 cups.

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