Beet Horseradish and Homemade Matzo Crackers

This is more of a “so I don’t forget” kind of recipe. Every year at Passover our family friends have prepared a bright red horseradish sauce as part of the Seder ceremony, going back more than 20 years. They couldn’t attend this year so I took it upon myself to try and make it.

This is clean-out-your-sinuses, see-through-time spicy horseradish. It’s not f-ing around. I was warned it would cause my eyes to tear up while making it, so as a precaution I wore safety glasses and they worked like a charm!

I also acquired a cute matzo stamp so rather than rush to the store last minute for a box of matzo I decided to make it myself. I was surprised how easy it was!

So here’s how I made the horseradish and the matzo so I don’t forget!

Beet Horseradish Sauce

Makes about 2-3 cups


  • 1 fresh horseradish root, about 6-8 inches, peeled
  • 1/2 small beet, peeled
  • 1/4-1/2 cup apple cider vinegar
  • 1 teaspoon sugar
  • 2 teaspoons salt, more if desired

Trim and discard the root ends from the horseradish and beet. Grate both of them with a box grater and place in a food processor with 1/4 cup of the vinegar, the sugar and the salt. Process until minced, scraping down sides as you go. If it’s not smooth, add more vinegar a little at a time till it’s the consistency you prefer. Tasting it at this point will not be super effective as the flavors have to meld and mellow. Place in a container and refrigerate for a couple of hours. Then taste for salt. This will keep for a few days in the fridge.

Homemade Matzo Crackers

Makes about 8-10 crackers, depending on size

Not necessarily Kosher for Passover unless you use Kosher AP flour


  • 1 cup all purpose flour
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/3 cup warm water
  • Extra kosher salt

Preheat oven to 500F. Combine all the ingredients in a small mixing bowl and turn onto a floured surface to knead. Knead for just a couple of minutes until it’s a nice flexible ball. Roll out as thinly as possible. Using a fork, prick holes in the dough all over. Either cut the dough into squares with pizza cutter or use cookie cutters. Line upside down cookie sheets with foil (this makes the crackers easier to remove when they’re done) and place the pieces of dough on them. Sprinkle with kosher salt and place in the oven. Bake until lightly browned (this took about 10 minutes in my oven but I suggest you watch carefully as you don’t want them to burn.) Remove from oven, let cool and store in an airtight container for up to two days.


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