This old sauce was invented in the Middle Ages (Acre) and often used as dressing for meat, like Schnitzels. Like the Roasted Tomato and the Yogurt sauces, this sauce is spicy. Playing with the combination of vinegar and sugar, you cane make it spicier or not. Using lemon juice instead of vinegar will make it less spicy, but the sauce will dominate the taste of the meat.
To play with the color of the sauce, you need to replace the beets by another root.
- About 6 oz (180 g) horseradish root, peeled and finely grated (or substitute your favorite bottled brand)
- 4-5 s mall w hole red beets
- ½ cup (125 ml) vinegar or lemon juice
- 1 teaspoon salt
- ¼ cup (60 ml) sugar
Place the grated horseradish root in a bowl. Place the beets, along with 1 tablespoon of vinegar or lemon juice, in a pan of water. Bring to a boil and simmer until soft. When soft, allow to cool, peel off the skins, and grind them into the horseradish. Add the remaining vinegar, salt, and sugar.