.
Ingredients:
5
large red beets, scrubbed and cooked in their skins
1/2
lb fresh horseradish root
2
1/4 cups white vinegar, divided
1
1/2 cups cold water
1/2
cup granulated sugar
2
teaspoons salt
Instructions:
Cook
scrubbed beets with skins until tender.
When
done, immerse in cold water immediately.
Let
cool slightly, peel and discard skins.
Shred
beets with a medium coarse grater and set aside.
Scrape
horseradish root well to remove any blemishes.
Cut
root into small pieces.
In
a food processor or blender, measure 1 1/2 cups of vinegar and 1 1/2 cups
of cold water.
Add
horseradish to blender (a few pieces at a time), cover and process until
well blended; continue to process remainder of horseradish root.
If
necessary, add more vinegar and water in equal amounts so that the horseradish
is well chopped and blended.
In
a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of white
vinegar and 1 cup of processed horseradish; mix well.
Add
sugar and salt and mix well to incorporate.
If
desired, add more horseradish to suit your taste, also adust seasonings
to taste.
Store
any remaining horseradish in a glass jar with a tight fitting lid in the
refrigertor.
Nutrition
Facts:
Amount
Per Serving: Calories 93
Fat
0 g, Cholesterol 0 mg,
Sodium
934 mg,
Courtesy
of:
www.recipezaar.com
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