| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1993 | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Beets without their greens |
| 5 1/2 pounds with | ||
| greenstrimmed | ||
| leaving 2 inches of | ||
| the stem ends | ||
| intact | ||
| 1/2 | c | Finely grated peeled fresh |
| horseradish or | ||
| 1/3 cup drained bottled | ||
| horseradish | ||
| 2 | T | Sugar |
| 2 | T | Wine vinegar |
| 3 | T | Water |
INSTRUCTIONS
In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days. Makes about 4 cups, serving 8. Gourmet April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 130mg
Potassium: 86.4mg
Carbohydrates: 28.7g
Fiber: <1g
Sugar: 27.5g
Protein: <1g