Beet Maror

March 30, 2010
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Ingredients
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Homemade Beet Maror is delicious, and far easier to make than you might think. All you need is horseradish root, beets, and apple cider vinegar for this easy Passover recipe. I created my own Beet Maror recipe when I began making Passover Seders in our home. Although I grew up on Manischewitz Maror, I now love to make my own from scratch.

But folks, be careful! While making Maror is easy and even fun, it is important that you proceed with caution. I make Maror in the food processor, and it’s important when you’re done to remove the lid very carefully. Otherwise trapped horseradish root fumes may escape straight up into your nostrils. This proves to be a major decongestant, but can also be quite painful.

Ingredients
Serves:
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  • 1 horseradish root, peeled and chopped, about 4 inches
  • 1-2 tablespoons apple cider vinegar
  • 1 inch raw beet, peeled and diced into ½ cubes
Instructions
  1. Combine all ingredients in food processor
  2. Pulse until horseradish and beets are well ground
  3. Carefully remove lid; do not inhale or smell mixture, as it may burn eyes and nasal passages
  4. Store in a glass container

Here are some of my other healthy Paleo Passover recipes:

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16 responses to “Beet Maror”

  3. Not being Jewish myself, I greatly enjoy learning about the religious traditions surrounding food. My background is in Traditional Chinese Medicine and I found the connection to the “bitter” flavor interesting. TCM recommends eating all 5 flavors; sweet, sour, salty, pungent and bitter for health and balance. I believe that as Americans move further and further away from their various traditional ethnic diets they dislike bitter flavors and over-do sweet. Some of my favorite bitter herbs are escarole and endive, both so great in fall salads and quick braises.

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  4. Just wanted to share some great alternatives for your seder. Sefardi Jews use Romaine lettuce as their bitter herb. It makes for a nice alternative for guests who don’t want the adventure of watering eyes.

    Last year, I went to a seder where they dipped their karpas as required, but instead of parsley in saltwater, as I did as a kid, or potatoes in saltwater, as I saw often in Israel, they dipped bananas and strawberries in chocolate! It’s not that we are to dip vegetables as I was led to believe as a kid, but we are to dip something that falls into the category of foods in the “ha adama” blessing (the earth), most of which are vegetables. But some fruit is, too, including bananas, vine-grown fruits like honeydew and cantaloupe, pineapples, peanuts, pumpkin seeds, strawberries.

    For a paleo version, you could make a blended fruit soup and dip ‘naners into it!

    Chag sameach!

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  5. Man, making one’s own beet maror is a true labour of love. I loathe peeling horseradish but do make beet maror from scratch. I do love horseradish in spite of its tiresome prep. A good warning about the fumes.

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  6. we love making our own maror- actually, that’s become one of our quirky little family traditions- neither of us are jewish or were raised jewish, but every easter/passover, we prepare lamb with fresh maror. it’s our one excuse to consume fresh potent horseradish- though now i don’t see why we don’t eat it more often….

    but adding the beets just gives it a little something extra- thanks- it’s lovely. i’m going to hunt down your gluten-free matzah recipe now.

    peace-

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  7. Chag Sameach and thank you for your wonderful recipes which I use regularly and enjoy.
    I notice that your Maror is on matzah – can you make your own gluten free matzah and if not what do you use/eat instead?

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