Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Fresh Red Horseradish Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2020 Rate Print Share Photo: Thomas Loof Prep Time: 5 mins Total Time: 10 mins Yield: 1 cup This sauce comes out bright with a bite, thanks to sweet steamed beets and fiery fresh horseradish root. Dab it on to favorites like corned beef, roasted salmon, or even these cheesy scalloped potatoes. To make a white horseradish sauce, simply omit the beet from the recipe. Ingredients 3 ounces fresh horseradish, peeled and coarsely chopped (½ cup) 1 medium red beet, steamed, peeled, and coarsely chopped 1 teaspoon sugar 1 teaspoon kosher salt ¼ cup distilled white vinegar Directions Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week. Cook's Notes To prepare the beet, cut it in half, set in a steamer basket set over a pot of simmering water, cover, and cook until easily pierced with the tip of a knife, about 15 minutes. When cool enough to handle, rub with a paper towel to remove the skin.Cooked beets, sold in the produce section of most grocery stores, can be used for a fast-track version. Originally appeared: Martha Stewart Living, March 2020 Rate It Print