FEEDS: Lots

WHAT YOU'LL NEED:

• 1 fresh horseradish root
• 1 small beet
• dash salt
• dash sugar
• few drops of lemon juice

LET'S COOK

Use a sharp knife to peel the horseradish root. Cut into small chunks and place in enough cold water to cover.

Peel the fresh beet, cut into small wedges and place in a pot. Generously cover with water, bring to a boil and cook until the beet is tender. Allow to cool.

To make the horseradish, place half of the chunks of peeled horseradish in a food processor with a blade attachment. It’s O.K. that the root chunks are still wet when they go into the processor.

Turn on the machine and blend until the root begins to resemble a rough paste, stopping and scraping down the sides occasionally. Turn off the processor, scrape down the sides and add half of the cooked beet and 3 tablespoon or so of the pot liquor. Also add a touch of salt and sugar and a drop or two of lemon juice. Blend to a relatively smooth consistency. Do this in 2 batches.

Blend it all together in a bowl, place in jars, cover tightly and store in the refrigerator.

MORE IDEAS:

This horseradish is wonderful when added to a cocktail sauce to give it more snap when served with chilled shrimps.

Or, simply use it as you would normally use horseradish in your kitchen escapades.