Recipe by Elana Heideman

Homemade Hazeret

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Homemade Hazeret
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

15 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb

Nothing like homemade hazeret for your seder plate. Bringing you that taste of Israel all over the world.

Ingredients

Hazeret

  • 2 cups (about 525 grams or 18 and 1/2 ounces) beets, peeled

  • 1/2 cup horseradish root, peeled

  • 1/4 cup (60 milliliters) apple cider vinegar (white is fine as well)

  • 2 teaspoons salt

Directions

Prepare the Hazeret

1.

Place beets and horseradish in food processor.

2.

Pulse until you reach a fine but slightly chunky texture (without a food processor, I recommend grating and then dicing up the grated mixture together).

3.

Add all ingredients and mix well.

4.

Taste to make sure you have the right amount of sweet and heat to your liking.

5.

Let rest in refrigerator for at least 24 hours. Can be garnished with parsley.

Recipe tags

chazeret classic Jewish foods Elana Heideman horseradish passover Pesach Seder traditional vegan Vegetarian
Homemade Hazeret

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