Beetroot Horseradish Relish (Ceklas Torma)

March 27, 2018

Beetroot Horseradish Relish (Ceklas Torma) - kvalifood.com

Ceklas torma is a Hungarian beetroot-horseradish relish, combining roasted beets with freshly grated horseradish. It is a staple of the Hungarian Easter table, served alongside smoked ham, sausage, and eggs.

Makes ca. 500 g

Ingredients

400 g beetroot (2-3 medium), cooked and peeled
50 g fresh horseradish root, peeled (or 40 g jarred horseradish)
2 tbsp white vinegar (or lemon juice)
1 tsp sugar
1/2 tsp salt

Directions

Wrap unpeeled beets in foil and roast at 180 C (355 F) for 45-60 minutes until tender. Cool and peel. Alternatively, boil unpeeled for 40-50 minutes.
Grate the cooked beets on the coarse side of a box grater, or pulse briefly in a food processor.
Peel and finely grate the horseradish root.
Combine the beets and horseradish. Add vinegar, sugar, and salt. Mix well.
Taste and adjust. Transfer to a clean jar and refrigerate at least 1 hour before serving.

Notes

For a milder version, reduce horseradish to 25-30 g. For serious heat, increase to 80-100 g.
If using jarred horseradish, reduce added vinegar and salt accordingly.
Roasting the beets makes a noticeable difference in flavor depth.
Keeps refrigerated 1 week, or several months in sterilized jars.