Happy Savory Saturday!
If you’re in the mood for something bold, bright and totally underrated—horseradish is your root of the day.
When I was growing up, my mom used to grind her own fresh horseradish and mix it with red beets. We’d have it alongside Polish sausage and other hearty dishes—it was sharp, vibrant and totally unforgettable. That combo still brings back all the cozy, comfort-food memories.
This punchy root veggie brings the heat (without the pepper!) and has been a secret weapon in savory cooking for centuries. Freshly grated horseradish adds a sharp, sinus-clearing kick to sauces, dressings and dips—and when roasted or simmered, it mellows into something surprisingly rich and earthy.
Here are a few savory ways to use it:
- Mix into mashed potatoes for an unexpected twist
- Stir into plant-based sour cream or cashew cream for a zippy dip or sandwich spread
- Add to roasted veggie hash or grain bowls for a bit of heat
- Use in vinaigrettes to bring brightness to hearty greens
Horseradish is also antimicrobial, supports digestion and is full of antioxidants—a real win for flavor and function.
Hope your weekend is full of spice, comfort and maybe a little horseradish surprise.
Let me know if you’ve used this mighty root before—I’d love to hear your take.
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
