Title: Fresh Horseradish with Beets
Categories: Condiment
Yield: 12 Servings

2	c	1/2" pieces peeled h'radish
1/2	c	Finely chopped raw beet
1/2	ts	Coarse salt
3/4	c	Distilled white vinegar
1/3	c	Sugar

Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Make sure beets are peeled. Add next three 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 ten days.

Selma Brown Morrow Bon Appetit April 1995 MM Format by John Hartman Indianapolis, IN

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