• 1 lb Horseradish Root
• 1 c Water
• 2 Whole Lemons for the juice 6 tbs
• 2 Medium Beets
• 1 tsp Sugar

Peel and wash horseradish and beets.

Grind into a large bowl. Add salt, sugar, water, and lemon juice. Add more beets if you desire more color, more water for thinner consistency.

Adjust seasonings to taste.

Spices -- Passover Recipes -- Horseradish

Horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosilinate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.

The flavor of the Horseradish Root is so bitter that it brings tears to the eyes, which is why it is included in the traditional Passover meal to commemorate the suffering of the Jews under Pharaoh's rule.