Title: Horseradish Sauce with Beets
Categories: Ethnic Jewish Seder
Yield: 1 +1/2 cups

1/2	lb	Horseradish, fresh; peeled and finely grated
1	sm	Beet; peeled and finely grated
1/2	c	Distilled white vinegar
1	ts	Sugar
1	ts	Salt

Combine all ingredients in a bowl. Store in a tightly sealed jar. Serve chilled.

Per tablespoon: 5cal Exchanges: .1 bread Source: Maimi Herald 3-30-95 Formatted 4-6-95

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