Wasabi beets

Wasabi beets

By
From
Pickled
Makes
1 × 300 ml jar

Beetroot and horseradish – it’s a classic combo and works amazingly well served with smoked fish and cured meat. I like to slice the beetroot into chips so you can add them to a sandwich; it’s banging on rye bread with smoked mackerel, or in a salt beef bagel. There’s definitely a kick to these pickles, so don’t forget when grating the horseradish to make sure you’re in a well-ventilated area, otherwise you’ll end up crying from its pungent scent.

Ingredients

Quantity Ingredient
250g candy or regular beetroot, peeled, rinsed and leaves removed
1 tablespoon sea salt
4 teaspoons granulated sugar
1 teaspoon chilli flakes
2 teaspoons freshly grated ginger

For the prepared horseradish

Quantity Ingredient
100g horseradish, coarsely grated
150ml white wine vinegar
1/2 teaspoon sea salt

Method

  1. Make the prepared horseradish by putting the horseradish, half of the vinegar and salt in a food processor. Blitz until the horseradish breaks down.
  2. Add the remaining vinegar and 3 tablespoons of water, a spoon at a time, until you have a paste. If it’s too watery, strain out some of the liquid.
  3. Set aside 2 tablespoons of the prepared horseradish for the beetroot. Transfer the rest to a clean jar, put the lid on and store in the fridge, where it will keep for 3–4 weeks.
  4. Slice the beetroot on a mandoline into evenly-sized discs and put in a bowl along with the reserved prepared horseradish, salt, sugar, chilli flakes and ginger.
  5. Put on some disposable gloves, and use your hands to work the horseradish into the beetroot.
  6. Transfer to a clean jar and place something heavy on top to squash the beetroot down. Leave to rest for 1 hour. Stir, and your wasabi beets are ready to eat.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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