This is a zippy little recipe that will wake you up!

Ingredients:
2 cups ½-inch pieces, peeled horseradish root (about 12 ounces before peeling)
¾ cups distilled white vinegar
½ cup finely chopped peeled beet
1/3 cup sweetener
½ teaspoon sea salt

Directions:

  1. Using a food processor with shredder attachment, shred horseradish. Transfer to a medium bowl.
  2. Fit processor with metal blade. Return horseradish to work bowl. Add the next three ingredients. Process until almost smooth, scraping down the sides of the bowl occasionally, about 5 minutes. Mix in salt.
  3. Place horseradish in a glass jar. Cover tightly, chill at least 1 day, up to 10 days.

Makes about 2 cups