12ozfresh horseradish root (from a health-food store or produce market)
2tbspapple cider vinegar
Pinch of salt
¼cupwater
Instructions
Boil your beets:
Wash beets under running water.
Cut off beet greens, leaving at least 1 inch to reduce the amount of red juice leaking out while beets are cooking.
Boil 20 to 40 minutes until beets are tender when pierced. The larger the beets, the longer they will take to cook.
Rinse under cold water and rub off the skins. Take care not to splash too much (this is what aprons are for)! Wipe up any stains you see ASAP.
Chop beets and set aside.
Prepare maror:
Peel the horseradish root with a vegetable peeler, using a knife for the tough spots.
Cut or slice the horseradish into chunks or pieces so they can fit through the opening of your food processor.
Use the grating attachment to shred the horseradish.
After the horseradish has been shredded, exchange the grater for the S-shaped blade.
It’s time for the vinegar decision! For stronger maror, let it sit for 5-10 minutes. Otherwise, wait 2-3 minutes.
Add the beets and process the mixture until combined, stopping before the mixture gets creamy.
Add the other ingredients and combine in the food processor.
Store the maror in an airtight glass container in your refrigerator. It’s best if you can serve the maror at your seder within 3 hours or less of making it. You can keep whatever’s left over in your refrigerator for 3-4 weeks.