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!

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