Sauces & Seasonings
Chef Christina Pirello
Place grated horseradish in a bowl and add a generous pinch of sea salt, along with vinegar or lemon juice just to cover.
Toss well to combine, transfer to a glass jar, cover and refrigerate. (This will clear your sinuses, so take it easy!)
You can use an equal amount of fresh grated beets with the grated horseradish to create red horseradish. A bit sweeter and more delicately hot, this dish is also lovely on the Seder table.