Beets and horseradish are traditional ingredients for the passover feast. In honor of passover, I would like to present this recipe. This preserve goes wonderfully with raw tuna or goat cheese. It's also delicious on roast beef sandwiches. Mustard seeds are not kosher for some during the passover season. To substitute, you can just use more horseradish and a little extra lemon juice.
Seasonality: passover time or in late summer when you have lots of beets in your garden
Beverage Pair: depends on what you eat it with
1 pound of grated beets (about 1 1/2 cups)
1/2 pound finely grated horseradish (about 3/4 cup)
1/4 cup sugar
1/4 cup lemon juice
1/4 cup water
1/4 cup whole grain mustard
Salt, pepper and additional lemon juice to taste
-Combine all the ingredients in a pan and cook them over medium heat until the beets are cooked and the mixture is thick like a jam.
-Taste the mixture and add salt, pepper and any needed lemon juice.