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Beet Maror

gluten free beet maror

Making maror for your Passover Seder is a cinch (even though it can be just a tad dangerous).

Let me explain… While DIY maror is a lot of fun, be sure to proceed with caution.  I make my maror in the food processor; danger can arise when you open the lid and the trapped horseradish fumes escape up your nostrils –and severe sinus relief (or burning) can occur.  So be careful!

Beet Maror

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  • 1 horseradish root (about 4 inches), peeled and chopped
  • 1-2 tablespoons apple cider vinegar
  • 1 raw beet, peeled and diced into ½ inch cubes
  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
  5. Serve on Gluten Free Oat Matzo (as pictured above)

It’s been a busy couple of weeks in book tour land. I recently did an interview with Erika on one of my favorite recipe sharing sites, Tasty Kitchen. You can view the full interview in their Meet the Member! section on The Tasty Kitchen Blog, their editorializations are very cute.

I was also interviewed by Julie Steinberg from The Jew and the Carrot and she featured some of my gluten-free recipes for Passover from The Gluten-Free Almond Flour Cookbook and elanaspantry.com; jcarrot.org is currently giving away a copy of my cookbook, but hurry as the giveaway ends April 4th.


           
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March 30, 2010


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9 comments


filed in condiments, dips and spreads

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9 comments leave a comment

  1. Phyllis

    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?

  2. Cassi @ cassifriz.com

    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-

  3. Sean McVey

    Hey Elena,

    Sounds like everyone wants to interview you! Thanks for the great recipe. Do you take your own photos?

  4. Lesley Carol Prince

    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.

  5. Phil Vige

    Hello Elana, I am a newly subscribed email member to your website. I have enjoyed your recipes, and the nutritional information you feature. Thank You.

    My brother, living in Oregon, is a big fan of raw foods. He also makes coconut milk.
    He does not discard the pulp after straining, instead he uses a food dehydrator to dry it out, and uses it in recipes for making crusts and other baked goods.

    I also wanted to comment on the soaking of all raw nuts, (as the nutritional value is blocked by the enzyme inhibitors). Soaking for a few hours, then rinsing thoroughly and drying in a food dehydrator makes the nut’s nutrition available. They are crispy and delicious without losing the nutritional effects from any heat whatsoever.

    Congratulations on a terrific health website! I wish you continued success as you enlighten the world to good health and nutrition!

    Respectfully Yours,
    Phil Vige

  6. kristy @ luvloo.com

    Elana,

    I know you make your own bread… but I just wanted to share with you
    and your readers that Udi’s prducts are fantastic.
    I just ate a muffin and a piece of bread and they are the best gluten free yet in my two years on my diet.

    Cheers
    Kristy Stafford

  7. Dena

    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!

  8. 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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