Skip to main content

Horseradish and Beet Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant horseradish and beetroot sauce is a punchy, colourful condiment that brings a sophisticated edge to your table. By roasting the whole beets in their skins, you lock in their natural earthy sweetness, which provides a beautiful balance to the sharp, fiery heat of the fresh horseradish root. This vegan-friendly sauce is a brilliant way to add a pop of colour and a hit of flavour to a variety of savoury dishes.

Traditionally served as a classic accompaniment to fish, particularly gefilte fish, this versatile sauce also pairs beautifully with roasted root vegetables or as a bold topping for crusty sourdough. Preparing it a day in advance is essential, as the resting time allows the initial heat of the horseradish to mellow and meld with the acidic lemon and vinegar, creating a well-rounded and deeply flavoured relish.

In this article:

Continue reading below

Ingredients for Horseradish and Beet Sauce

  • 3 large beets (about 900g /907 grams), trimmed but not peeled

  • 45ml extra-virgin olive oil

  • 110g /113 grams (about 150g ) peeled and roughly chopped fresh horseradish root

  • 2 tablespoons white vinegar

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 to 2 tablespoons fresh lemon juice

How to make Horseradish and Beet Sauce

Back to contents

Heat the oven to 177°C. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the centre when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.

In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.

Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.