| 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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