Title: Chrain (Horseradish & Beetroot)
Categories: Garnish Fish Jewish
Yield: 1 Servings

4	oz	Horseradish root (100g); peeled & grated
12	oz	Beetroot (350g); raw; cooked or pickled, & grated (if pickle
1	tb	Honey or Sugar (opt)
1/2	c	Vinegar (100ml/4 fl.oz)

Peeling & grating horseradish root is a painful experience for the root emits an extremely acrid smell when bruised. Peeling should therefore done under cold, running water while grating & even processing should take place in a well-ventilated room. Pure grated horseradish, either bottled or frozen, has started to appear in supermarkets. It makes an acceptable substitute.

Combine all ingreds. Keep mixture in refrigerator in a tightly sealed jar; relish loses its hotness if kept open. It should have a well-defined & strong kick which is inexplicable to the uninitiated. It should `clear your tubes', allowing you to appreciate flavor of fish.

From: In Search Of Plenty: A History Of Jewish Food Publisher: Kyle Cathie Ltd. By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

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