Yid.Dish: Maror
Alyssa’s Murderous Maror
Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish.
1 lb horseradish, peeled and cut into rough chunks
2/3 cup white wine vinegar
2-4 Tbs white wine
1/4 cup honey (The Times‘ recipe called for sugar, but I substituted)
1/2 tsp salt
2 beets, peeled, cooked, and quartered
1) Fit your food processor with the shredding attachment and shred the horseradish, one chunk at a time.
2) In a separate bowl, combine the vinegar, white wine, and honey. Whisk to combine and set aside.
3) Switch to a metal blade on your food processor. Add the beets, one at a time, and pulse to combine. Stream in the wet mixture while pulsing, until you have a thick, red paste.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we need 500 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Our Goal: 500 gifts during our Passover Pledge Drive!