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Alyssa’s Murderous Maror
*Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish.

1 lb horseradish, peeled and cut into rough chunks
2/3 cup white wine vinegar
2-4 Tbs white wine
1/4 cup honey (The Times‘ recipe called for sugar, but I substituted)
1/2 tsp salt
2 beets, peeled, cooked, and quartered

1. Fit your food processor with the shredding attachment and shred the horseradish, one chunk at a time.

2. In a separate bowl, combine the vinegar, white wine, and honey. Whisk to combine and set aside.

3. Switch to a metal blade on your food processor. Add the beets, one at a time, and pulse to combine. Stream in the wet mixture while pulsing, until you have a thick, red paste.