Cooked beets help this delicious and tangy relish go together quickly. You can cook up your own beets, or used drained canned beets. Adjust the amount of horseradish up or down to reach your personal level of heat.
Prep Time: 10 minutes
Ingredients:
- 1 pound cooked beets
- 1 ounce grated horseradish, or more to taste
- 1/2 teaspoon Dijon mustard
- 1 Tablespoon sugar
- Salt and freshly ground pepper
- 3 Tablespoons red wine vinegar
- 1 cup yogurt or sour cream
Preparation:
Coarsely grate beets and mix with horseradish. Beat together the mustard, sugar, salt, pepper, and vinegar and mix with the beets. Fold in the yogurt or sour cream. Serve cold.Yield: About 2 cups
Note: This recipe can be easily halved.
Recipe Source: The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
Reprinted with permission.
