Skip to main content
Creamy Beet and Horseradish Sauce

Creamy Beet and Horseradish Sauce

This is not your average horsy sauce. This sauce combines beets, horseradish, and goat milk chèvre for a beautifully colored, creamy sauce with a bit of a bite.

8 – 10 servings


  • 1 Horseradish Root, at least 4 inches long, peeled
  • 2 medium Beets, cooked and peeled
  • 4 tbsp Apple Cider Vinegar
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 8 oz. Goat Milk Chèvre (Available locally from Mackenzie Creamery)


  1. Add all ingredients to a food processor and process until smooth. Store in an air tight container in the fridge.
  2. Use as a dipping sauce for potatoes or as a spread on sandwiches. Enjoy!