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Fresh Horseradish with Beets

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CATEGORY CUISINE TAG YIELD
April 1995 1 servings

INGREDIENTS

2 c Peeled horseradish root; (about 12 ounces
; beforepeeling)
; (1/2-inch pieces)
3/4 c Distilled white vinegar
1/2 c Finely chopped peeled raw beet
1/3 c Sugar
1/2 ts Coarse salt

INSTRUCTIONS

Using processor fitted with shredder attachment, shred horseradish.
Transfer horseradish to medium bowl. Fit processor with metal blade. Return
horseradish to work bowl. Add next 3 ingredients. Process until almost
smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in
salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day
and up to 10 days.
Makes about 2 cups.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 258 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 67g Carbohydrate; 0mg Cholesterol; 941mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
4 1/2    Other Carbohydrates
Converted by MM_Buster v2.0n.

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