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
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.