Fresh horseradish with beets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Peeled horseradish root; (about 12 ounces |
| ; beforepeeling) | ||
| ; (1/2-inch pieces) | ||
| ¾ | cup | Distilled white vinegar |
| ½ | cup | Finely chopped peeled raw beet |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Coarse salt |
Directions
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; 4½ Other Carbohydrates
Converted by MM_Buster v2.0n.