| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ukrainian | 1 | servings | ||
INGREDIENTS
| 2 | md | Cooked peeled beets |
| 1/4 | c | Fresh horseradish; peeled |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | tb | White vinegar; plus |
| 1 | ts | White vinegar |
INSTRUCTIONS
Using a box grater, grate the beets over a medium-size bowl, alternating between the coarse and fine sides of the grater. Repeat with horseradish, using only the fine side of the grater. Add sugar, salt, and vinegar to the beets-and-horseradish mixture, and stir to combine. Adjust seasonings to taste. Makes 2 1/2 cups. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 1/2 cups" Per serving: 113 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 2138mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates Recipe by: Recipe from Eva Tomiunk, Ukrainian folk artist Converted by MM_Buster v2.0n.
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