Grandma’s Easter Krren – Beetroot with Horseradish
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 beetroot (beetroot)
- 1 stick / s horseradish, fresh
- vinegar
- Caraway powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the beets whole in the steamer until they are cooked through. Depending on the size, this takes about 60 minutes. Alternatively, you can also use the vacuum-packed, already cooked beets from the supermarket. Of course, it doesn`t taste as good as it does fresh.
- Peel the cooked beets and grate them finely by hand with a grater. Peel the horseradish and grate finely. It is best to rub outdoors. That is easy on the eyes!
- Mix the beetroot and the horseradish together and season with a few tablespoons of vinegar, caraway seeds, salt and pepper as desired. Do not use too little, because experience has shown that the Easter Krren pulls in and becomes milder.
- My grandmother called this side dish simply horseradish. It was traditionally served at Easter breakfast with grandma’s Easter ham, boiled egg and yeast plait.
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