This week, Chef Leah Shemtov shows Tina Redwine how to make Passover recipes. If you have any questions, please email tredwine@news12.com.

1 large piece horseradish root
1/2 cup liquid sugar
2 medium beets
1 cup water
2 tablespoons coarse salt
juice of 2 lemons (6 tablespoons)

Directions: 

Peel and wash horseradish and beets. Grind into 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. Yields 2 cups.

 

Leah Shemtov
Chabad Stamford
www.StamfordChabad.org