Beet Horseradish Root Vegetable Blend

Name: Beet Horseradish Root Vegetable Blend
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1½ lb (680 g) medium red beets, unpeeled, scrubbed clean, trimmed of stems and roots; 10 oz (280 g) parsnips, medium, peeled, cut into ½-inch (1.3 cm) thick rounds; 8 oz (225 g) carrots, medium, peeled, cut into ½-inch (1.3 cm) thick rounds or sticks; 6 oz (170 g) celeriac (celery root), small, peeled, cut into ½-inch (1.3 cm) cubes; 3 oz (85 g) fresh horseradish root, peeled, finely grated on a microplane; 1 cup (240 ml) apple cider vinegar, unfiltered; ¾ cup (180 ml) water; 2 tablespoon (25 g) sugar; 1 tablespoon (18 g) kosher salt; 1 teaspoon (5 g) black peppercorns; ½ teaspoon (2½ g) juniper berries, whole (optional); 2 whole bay leaf; ½ cup (15 g) fresh dill fronds, loosely packed, roughly chopped; ½ teaspoon (3 g) mustard seeds, yellow (optional)

From the MyKitchenBank Kitchen

A vibrant Eastern European–inspired marinated blend of roasted beets and root vegetables spiked with fresh horseradish and bright dill. The vegetables soften into tender, pickled morsels that gain complexity from apple cider vinegar and warm spices. Serve as a condiment alongside smoked fish or cured meats, stir into grain bowls, or dollop onto rye bread with sour cream. The blend keeps for weeks and deepens in flavor as it ages.

Prep: 25 min
Cook: 50 min
Wait: 3 hr
Total: 4 hr 15 min
Makes: About 1 quart (4 cups), serves 8 as a condiment

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Ingredients

8 servings

1½ lb (680 g) medium red beets, unpeeled, scrubbed clean, trimmed of stems and roots
10 oz (280 g) parsnips, medium, peeled, cut into ½-inch (1.3 cm) thick rounds
8 oz (225 g) carrots, medium, peeled, cut into ½-inch (1.3 cm) thick rounds or sticks
6 oz (170 g) celeriac (celery root), small, peeled, cut into ½-inch (1.3 cm) cubes
3 oz (85 g) fresh horseradish root, peeled, finely grated on a microplane
1 cup (240 ml) apple cider vinegar, unfiltered
¾ cup (180 ml) water
2 tablespoon (25 g) sugar
1 tablespoon (18 g) kosher salt
1 teaspoon (5 g) black peppercorns
½ teaspoon (2.5 g) juniper berries, whole (optional)
2 whole bay leaf
½ cup (15 g) fresh dill fronds, loosely packed, roughly chopped
½ teaspoon (3 g) mustard seeds, yellow (optional)

Equipment (7)

Large rimmed baking sheet (17×12 inches / 43×30 cm)
Sharp knife and cutting board
Medium saucepan (2–3 quart / 2–3 L)
Wooden spoon
1-quart (1 L) glass jar or airtight container
Measuring cups and spoons
Fine microplane or box grater

Steps

Before you start

Preheat oven to 400°F (200°C) before prepping vegetables
Use fresh horseradish root if available; jarred prepared horseradish can substitute but use less (see substitutions)
Have a 1-quart (1 L) glass jar or container ready for marinating

1
Roast the root vegetablesOven 400°F / 205°C
- Place the scrubbed, unpeeled beets on one side of a large rimmed baking sheet.
- Toss the parsnips, carrots, and celeriac together on a separate section of the same sheet, drizzle lightly with olive oil if desired, and season with a pinch of salt.
- Roast at 400°F (200°C) for 45–50 minutes, stirring the smaller vegetables halfway through and checking that the beets are fork-tender.
- The beets will take the full time; they should be completely soft when pierced.
- Remove from the oven and let cool for 10–15 minutes until you can handle them.
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Ready when: Beets are fork-tender and smaller vegetables are soft; skins slip easily from beets
Tip: Roast beets separately from other vegetables by position on the sheet to prevent beet juice from over-coloring the others—or embrace the magenta-hued blend if you prefer deeper color throughout.
2
Peel and cut the beets
- Once the beets are cool enough to handle, use your fingers or a paper towel to rub away the papery skin (it should slip off easily).
- Cut the peeled beets into ½-inch (1.3 cm) thick rounds or half-moons and place them in a large bowl.
- You should have roughly 2 cups of prepared beet pieces.
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Tip: Wear gloves or handle beets over a paper towel to avoid staining your hands deep red.
3
Combine all roasted vegetables
- Add the cooked parsnips, carrots, and celeriac to the bowl with the beets.
- Gently toss to combine without breaking the vegetables.
4
Prepare the pickling liquid
- In a medium saucepan, combine the apple cider vinegar, water, sugar, and kosher salt.
- Place over medium heat and stir until the sugar and salt dissolve completely, about 3–4 minutes.
- Do not boil.
- Add the black peppercorns, juniper berries (if using), bay leaves, and mustard seeds (if using).
- Remove from heat.
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Ready when: Sugar and salt are fully dissolved and mixture is just steaming but not boiling
Tip: Do not boil the brine; overheating drives off volatile flavor compounds from the horseradish and dill you'll add next.
5
Add horseradish and dill
- Stir the freshly grated horseradish and chopped dill into the warm pickling liquid until evenly distributed.
- Let cool for 2–3 minutes.
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Ready when: Horseradish and dill are fully mixed and liquid has cooled enough to be touched without discomfort
Tip: Add horseradish and dill to warm (not hot) liquid to preserve their fresh, sharp bite. If the liquid is still steaming, wait 2 minutes.
6
Pour and marinate
- Pour the warm pickling liquid and all herbs and spices over the roasted vegetables in the bowl.
- Stir gently to coat all pieces.
- Transfer the entire mixture, including liquid, to a 1-quart (1 L) glass jar or airtight container.
- Let cool to room temperature, about 20–30 minutes, then cover and refrigerate.
- The blend will be pleasantly pickled within 2 hours but reaches peak flavor after 24 hours of marinating.
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Ready when: Vegetables have absorbed liquid and flavors have melded, especially after 24 hours
Tip: Use a glass jar to preserve the brilliant magenta color and allow easy visibility of the blend. Keep all vegetables submerged under liquid by pressing down gently with a spoon if needed.

Good to know

Tips

Wear gloves when handling fresh horseradish and beets to avoid staining your skin and eyes. Horseradish fumes can irritate eyes and sinuses—work in a well-ventilated area.
This blend is a classic Eastern European condiment served alongside smoked fish (especially herring or salmon), cured meats, and rye bread with sour cream. A spoonful also brightens grain bowls and beet salads.
The intensity of horseradish varies by root; taste the liquid before serving and adjust with a squeeze of lemon or extra salt if desired. You can also stir in a dollop of sour cream to soften the heat.
The pickling liquid deepens in color over time as beet pigments continue to leach from the vegetable flesh. After 3–4 weeks, the liquid may turn quite dark magenta—this is normal and flavorful.

Make ahead

Prepare up to 1 week ahead. The blend actually improves as it sits; flavors deepen and horseradish sharpness mellows slightly. Store in the refrigerator.

Storage & reheating

Room temperature: not recommended. Refrigerator: up to 4 weeks in an airtight glass jar. The vegetables remain pleasantly firm and pickled. Freezer: not recommended; the soft texture will suffer upon thawing. To serve, spoon directly from the jar or let come to cool room temperature for a softer texture.

Substitutions

fresh horseradish root → Prepared horseradish (jarred, drained of liquid). Use 1.5 oz (45 g) instead of 3 oz (85 g). Jarred horseradish is already pungent and partially cooked; less is needed. The flavor will be slightly more vinegary and less bright.
fresh dill fronds → Caraway seeds. Use 0.5 teaspoon (2 g) instead of fresh dill. Caraway is common in Eastern European pickles and adds earthiness. Add it to the pickling liquid in step 4 alongside the bay leaves.
celeriac (celery root), small → Turnip or radish. Use 6 oz (170 g) of peeled, cubed turnip or radish. Both offer a peppery bite and firm texture similar to celeriac. Radish will be spicier and slightly softer.
apple cider vinegar, unfiltered → Red wine vinegar or white wine vinegar. Use the same amount (1 cup / 240 ml). Red wine vinegar adds deeper color and slightly more body; white wine vinegar is milder and more delicate. The blend will be less fruity overall.